Omelette-wrapped fried rice

Chop the onion, garlic and red jalapeno.

Mix soy sauce, ketchup and chili sauce in a bowl for the sauce.

Loosen day-old cold rice with wet hands; if using fresh rice, cool it completely first.

Heat a wok on high with about 4 tablespoons of oil; stir the onion, garlic and jalapeno a few seconds, then add the peas and carrots and a little salt and fry on high until tender but not mushy.

Add the rice and stir on high a few minutes, shaking the wok so nothing sticks and adding a little oil if needed.

Add the sauce and stir on high a few seconds until every grain is coated; salt if needed. Remove to a bowl.

Lightly beat 2 eggs with a little salt using a fork, just until the yolks and whites are mixed.

Heat a non-stick pan over medium with a little butter and a teaspoon of oil; when the butter melts add the eggs, turn to low, stir, swirl to coat the sides and add black pepper.

While the eggs are just set but still a bit runny, add a few spoonfuls of fried rice; fold both sides of the omelette over the rice.

Switch off the stove, push the omelette to the edge opposite the handle, and flip it onto a plate.

Shape the ends neatly with a paper towel; drizzle ketchup on top and serve with salad greens.