Ingredients:

1 1/4 lbs. boneless skinless chicken breast (cut into thin bite-size pieces) or chicken thighs
2-3 tablespoons vegetable oil
1 medium onion, finely chopped
2 large carrots, peeled and finely chopped
3/4 cup frozen peas
2 cloves garlic, minced
3 large eggs
2 tablespoons butter
4 cups long grain white rice, cooked and chilled
3-5 tablespoons soy sauce
1/2 teaspoon sesame oil
2 green onions, chopped
Salt and pepper to taste

Instructions:

Heat 1 tablespoon of oil in a large skillet over medium/medium-high heat.

Add chicken in a single layer and cook, browning on both sides, for about 2 minutes per side until cooked through.

Transfer to a plate and cover to keep warm.

In the same skillet, heat 1 tablespoon oil over medium/medium-high heat. Add onion, carrots, and peas. Cook, stirring occasionally, until the vegetables are crisp-tender (about 5-7 minutes).
Reduce heat to low, add garlic, and cook for 1 minute, stirring constantly. Transfer the vegetables to the plate with the chicken and cover to keep warm.

Whisk the eggs in a bowl. Add 1/2 tablespoon butter to the same skillet over low heat. Add the eggs and cook just until set, breaking them into small pieces with a spatula. Remove from the skillet and add to the plate with the vegetables and chicken. Cover to keep warm.

Melt the remaining butter in the skillet over medium heat. Add the cooked, chilled rice, drizzling it with soy sauce. Increase heat to medium-high and fry the rice, allowing it to brown slightly by stirring occasionally. Work in batches if the pan is crowded to ensure the rice gets a chance to fry properly.

Combine and Serve:

Drizzle the rice with sesame oil and sprinkle with green onions. Stir to combine.

Return the chicken, vegetables, and eggs to the skillet and cook until everything is heated through.
Season with salt and pepper to taste, if desired. Serve hot.

Note: Make sure the rice is cold and chilled for best results when frying.