In a medium-sized bowl, beat eggs, salt, and heavy cream until well combined.

Add oil to a large, nonstick pan, and add onions and garlic. Cook over medium heat until onions are soft and semi-translucent.

Turn heat up to high, add chicken and continue cooking until the chicken has warmed.

Add rice to pan and use a spatula to break up any clumps. Add ketchup and stir-fry until everything is combined. Season the rice with salt and pepper to taste.

Use a small bowl to mold the rice and arrange on plate. Put pan back on the heat and pour egg mixture into pan.

Gently stir up the egg curds with a spatula. Cover the pan with a lid and turn down the heat to medium low.

The eggs are finished when they're no longer runny, but the top surface still appears wet.

Slide the egg from the pan onto the rice. Drizzle ketchup, or any other sauces of your choice!