Heat 1 tablespoon oil in a large skillet over medium/medium-high heat. Cook chicken in a single layer, browning on both sides, approximately 2 minutes on each side. Add more oil if needed. 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 until crisp-tender, stirring occasionally. Reduce heat to low, add garlic, and cook for 1 minute, stirring constantly. Transfer to a plate and cover to keep warm.
Whisk eggs and add 1/2 tablespoon butter to the skillet over low heat. Add eggs and cook just until set. Remove from the skillet and add to the plate with the vegetables. Cover to keep warm.
Melt remaining butter over medium heat. Add rice to the skillet, drizzle with soy sauce, increase heat to medium-high, and fry until lightly browned, stirring occasionally. Work in batches if your pan is crowded.
Drizzle the rice with sesame oil and sprinkle with green onions; stir to combine. Return chicken, vegetables, and eggs to the skillet and heat through. Season with salt and pepper to taste, if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 1055 kcal | Servings: 4 servings
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