Step 1

If possible, cook rice the day before according to package directions and refrigerate overnight; fried rice is best made with day old cold rice (if you don't have time to make it the day before no worries).

Step 2

Marinate the chicken in garlic powder, salt, pepper, soy sauce and sesame oil; cover and refrigerate for at least 30 minutes up to 6 hours.

Step 3

Mix together the ingredients for the garlic butter and set aside at room temp.

Step 4

In a large pan or wok, scramble the egg with 1 tsp sesame oil over medium high heat until cooked through and then remove from the pan and set aside.

Step 5

Sauté the chicken in 2 tsp sesame oil until cooked through and then remove from the pan and set aside.

Step 6

Pour the remaining Tbs of sesame oil into the pan and sauté the onion and carrots over medium heat until the onions are translucent (3-5 min); add the scallions and cook for 1 min.

Step 7

Add the rice and garlic butter; mix and then add the chicken and egg back in; break up the egg into small pieces and mix throughout.

Step 8

Season with garlic powder, soy sauce, salt, pepper and sesame seeds; taste and add more salt or soy sauce if more flavor is needed - enjoy!