Place the sliced bacon into a hot, wide pan. Cook the bacon until your desired crispiness. Transfer to a plate and set aside.
Once bacon is cooked, remove excess oil (from the bacon) from the pan and leave about 1 tablespoon of oil. Saute the onions until soft.
Add in the mushrooms, carrots, and sweet pepper and cook them through, about 4 minutes. Season with salt and pepper.
Add in the steamed white rice. Separate them into pieces and mix well to ensure that there are no chunks.
Add the cooked bacon, soy sauce and tomato ketchup and combine everything evenly.
Scoop the fried rice into a separate plate and set aside.
For the Omelette:
Beat together the eggs, salt, and milk in a small bowl. Set aside.
Heat oil in a wide pan over medium heat. When pan is hot, pour the egg mixture and tilt the pan to ensure that the bottom is fully covered.
When the eggs are set and the top is still a little runny, carefully transfer the egg from the pan on to the top of the fried rice (runny side facing bottom) to cover it thoroughly. Wrap the rice with the omelette by tucking the edges to form a football shape.
Lastly, decorate the top with the remaining ketchup.