Heat a skillet over medium heat and coat with cooking spray.

Add cooked rice, 2 tablespoons of ketchup, cubed ham, and cheese (if using) to the skillet.

Cook and stir until well combined and heated through (about 8 minutes).

Scoop the rice mixture onto a serving bowl and shape into an oval.

In a separate bowl, beat eggs with salt and pepper.

Heat a small skillet coated with cooking spray over medium heat.

Add egg mixture to the skillet and cook over medium heat.

As eggs set, lift the edges, letting the uncooked portion flow underneath.

Use a spatula to gently fold the eggs into a cocoon shape.

When eggs are completely set, remove from the heat.

Place the omelet on top of the rice.

Run a knife lengthwise through the top layer of the omelet.

The omelet should open like a butterfly and drape over the rice.

Top with the remaining tablespoon of ketchup and a sprinkle of parsley.