Slice the chicken into bite-sized pieces. In a deep pan with a lid or a Dutch oven, preheat the olive oil. Add in the sliced chicken and cook it over medium heat until it turns golden brown.
Add the onions and carrots to the pan and sauté the veggies for about 10 minutes.
Add in the shredded cabbage, rice, tomatoes, and ketchup. Season the cabbage to taste with salt and pepper.
Reduce the temperature to medium-low. Cover the pan with a lid and let the cabbage and rice cook for 30 minutes, stirring it every 10 minutes (if the rice absorbs a ton of water, feel free to add a bit more to prevent sticking). Give the rice a taste test to make sure it's cooked all the way through before serving. Enjoy!
Note: Beef and pork is a great option instead of chicken.