Transfer dry noodles to a bag. Crush finely.
Return to U.F.O bowl, add boiling water, and cover to cook for two minutes.
Heat oil in a pan. Fry shallots till translucent, and add chicken franks. Fry till fragrant.
Add frozen vegetables, give it a quick fry, then instant or leftover rice and seasoning packets except the seaweed to pan. Stir to combine.
Drain water from U.F.O bowl, add noodles to pan. Toss till well-combined.
Beat 2 eggs with some salt. Pour into oiled, heated pan and stir quickly with chopsticks.
When omelette has begun to set, transfer fried rice and noodles carefully onto one half of the egg, then flip the other half over to seal.
Plate, drizzle ketchup and mayonnaise over, sprinkle seaweed powder, and dig in.