Place the washed rice, as much water as needed, butter, ketchup, onion, corn, peas, ham and some salt and pepper into the rice cooker pot, and mix together. Then set the rice cooker to cook on the White Rice or Quick Cooking function. Fluff the rice with a rice spatula when it is ready, and set aside.

Beat the eggs, milk and some salt and pepper together until the egg whites have completely broken up and the egg is slightly foamy. Pour half of the egg mixture into a non-stick frying pan and cook on medium to medium-low until the egg is completely set. Spoon some of the rice mixture on top, and wrap the edges of the omelette around the rice. Then flip this onto a plate, and shape it into an oval. Covering it with a paper towel will make reshaping it much easier! You could also spoon the rice into a bowl and then flip the egg on top, as in the photo. I'm terrible with working with omelets (I always seem to tear them), so this is how I usually serve it.

Then drizzle some ketchup over top, and serve!