Mince the onion and garlic. Remove excess fat from chicken and cut into bite-sized pieces.

Place half the minced onion, chicken, and chicken rice seasoning in a microwave-safe container. Cover loosely with plastic wrap and microwave at 600W for 3 minutes until chicken is cooked. Mix well, then add rice and butter, stirring to combine.

Heat half the salad oil in a frying pan over medium heat. Pour half the beaten eggs into the pan and stir gently until semi-cooked. Place half the chicken rice in the center, fold the edges of the egg over, and slide onto a plate. Repeat for the second serving.

In the same pan, heat olive oil and garlic over low heat until fragrant. Add the remaining onion and sauté over medium heat until softened. Add canned tomatoes and cook until the liquid reduces. Stir in ketchup and salt to adjust seasoning.