Make the Ketchup Fried Rice: Melt the butter in a skillet over medium-high heat. Sauté the chopped onions until soft, then add the chicken pieces and cook until browned. Add the rice, breaking it up with a spatula. Squeeze the 3 tbsp of ketchup directly over the rice and toss aggressively until every grain is stained red and the ketchup caramelizes slightly. Remove the rice and mold it into a tight football shape on a serving plate.

Prepare the Egg Crepe: In a bowl, whisk the 2 eggs very well with a tiny pinch of salt until perfectly smooth.

Cook the Crepe: Heat the vegetable oil in a clean non-stick skillet over medium-low heat. Pour in the beaten eggs, swirling the pan immediately to coat the entire bottom in a thin, even layer. Let it cook undisturbed for 1 minute until the bottom is set but the top is still slightly moist.

Wrap the Rice: You can either flip the egg crepe directly over the shaped rice on the plate and tuck the edges under, OR place the shaped rice in the center of the egg in the pan, fold the sides up, and invert the whole pan onto the plate.

Finish and Serve: Use a paper towel to gently mold the egg-wrapped rice into a perfect, smooth oval shape. Drizzle a heavy, decorative zigzag of ketchup across the top of the bright yellow egg. Serve hot.