Combine the sauce ingredients in a bowl. Set aside.

Heat a large skillet over medium-high heat with cooking oil. Stir fry carrot, onion, and green peas until the onion turns soft. Add ham and stir fry until cooked through.

Add the cooked rice, and stir well until the clumped-up rice is broken up and all the ingredients are well combined. Add ketchup, chicken powder, salt, and pepper, and continue to cook until the ketchup is evenly incorporated into the fried rice. Turn the heat off.

Shape the rice in a small bowl to make mounds of rice. Place the serving plate on the bowl and flip. Remove the bowl. Cover with a plastic to keep the rice warm while getting the omelet ready.

Crack the eggs into a bowl and beat lightly with a fork or a pair of chopsticks. (Be careful not to create bubbles.) Stir in a pinch of salt and white pepper if used. Dissolve the potato starch in a separate small bowl with 1 tablespoon of warm water. Add the dissolved potato starch to the beaten eggs and mix.

Use a fine mesh strainer to sieve the beaten eggs before cooking the omelet. (This is also one of the key points for success as it makes the omelet turn smoothly).

Preheat a non-stick frying pan (20cm) over medium-high heat. (It should be heated well enough for the egg to bubble up when you pour it in).

Add 1 tablespoon of oil and spread it all over the pan. If there is a lot of oil, the frying pan will slide more smoothly, making it easier to slide.

Turn the heat down to medium-low, pour in the eggs, and swirl it around to cover the pan. (Make sure the frying pan is warm enough to make a sizzling sound when you pour in the eggs, then pour in the beaten eggs all at once.)

Cook until the surrounding area has hardened and the omelet starts forming big air bubbles in the middle.

Keeping the two chopsticks fixed in the middle, rotate the frying pan clockwise.

If you hold the chopsticks in your dominant hand and the handle of the frying pan in your other hand, it will be easier.

Once it has gone around, gently twist the chopstick in counterclockwise until you have created a beautiful swirl.

With the chopsticks still upright, rotate the frying pan once until you have nice pleats,

Swap the chopstick holding hands in between twirling to be able to keep turning and to make the omelet smoothly.

When the dress is created, gently slide it over the shaped rice and gently pull out the chopsticks. The point is to keep the chopsticks in place until you’ve finished sliding them over the shaped rice.