Cut the onion, carrot and mushroom finely. Cut the bacon into approximately 1 cm diced cubes. In a bowl, crack the eggs and then add in salt, pepper and milk. Whisk them well.

In a skillet, heat the butter over high heat. Add in the cut carrots, onions, mushrooms and bacon. Stir fry them vigorously to prevent burning. When they are cooked, set the veggies aside. Add the seasonings listed above into the pan and heat until it starts to bubble. Mix it in with the vegetables.

Add in the steamed rice and mix everything well until the rice is nicely coated with the sauce. Transfer to a serving plate.

In another skillet, pour the egg mixture and cook it by stirring with your chopstick until the egg is cooked half way through. At this point, the egg should be runny on the surface but the bottom should be cooked. Remove from heat.

Place your rice mixture in the middle of your egg omelette and fold both sides towards the center. Cover the pan with a serving plate as you keep pushing and holding it. Then flip it over quickly. Fix the shape by using a paper towel.

Drizzle with some tomato ketchup. You can draw a heart shape or a smiley face if you want to.

Transfer your rice into a bowl and press it down by using the back of a spoon. Cover the bowl with a serving plate, and flip it over. You will have a pretty round shape of ketchup-flavored rice.

In a small non-stick pan or skillet, heat the butter over medium-high heat, and then pour ⅔ of the egg mixture. Keep stirring to make a soft scrambled egg.

Add your cooked scrambled eggs into the remaining egg mixture and combine them well until it becomes runny again. Then, return the egg mixture back into the pan. Cook it for a few seconds over medium-heat. The edges should be dry but the surface should be very runny. Slide it onto your ketchup rice. Drizzle with some sauce listed above on top of the scrambled eggs.