Rinse the rice under cold water until clear and cook according to package instructions. Let it rest for 10 minutes.

Heat 2 tablespoons of oil in a large skillet, sauté chopped onion and bell pepper for 5 minutes, add the cooked rice, protein, and 2 tablespoons of ketchup. Mix well for 3 minutes.

Beat 3 eggs in a bowl. Heat a skillet over medium-low, add a teaspoon of oil, pour in the eggs, and cook for 2-3 minutes until the edges are set.

Spoon the rice filling into the center of the omelet, fold the edges over, and slide onto a serving plate.

Optional: Drizzle with ketchup and garnish with parsley or green onions before serving.