1. Break up the cooked rice so it is loose and not clumped together.

2. Heat the butter and oil in a skillet over medium heat, then cook the diced onion until soft and fragrant.

3. Add the diced chicken and stir until heated through and lightly golden.

4. Add the rice, ketchup, soy sauce, salt, and black pepper, then stir-fry until the rice is evenly coated and hot.

5. Divide the rice mixture into two oval mounds and set aside.

6. In a bowl, whisk the eggs with the milk until smooth.

7. Melt half of the butter for the eggs in a nonstick skillet over medium-low heat.

8. Pour in half of the egg mixture and gently stir until the eggs are softly set but still a little glossy on top.

9. Place one mound of rice on one side of the eggs, then fold the eggs over the rice and slide onto a plate.

10. Repeat with the remaining butter, eggs, and rice mound.

11. Drizzle ketchup over the top and finish with sliced green onions before serving.