Step 1

Heat a large nonstick skillet over medium-high heat. Once skillet is heated, quickly scramble the eggs until cooked, breaking apart into small pieces with a wooden spoon or spatula. Remove the cooked eggs from the skillet and set aside.

Step 2

Add half of the butter to the heated pan and increase the heat to high. Add the carrots and onions to the skillet and saute 6-8 minutes or until carrots begin to soften and onions are translucent.

Step 3

Add the remaining butter, along with the chilled rice. Flatten the rice into the bottom of the pan to break up any large chunks. Drizzle the soy sauce and sesame oil over the rice. Stir to combine and cook over high heat, stirring occasionally or flipping rice mixture to brown evenly.

Step 4

After a few minutes, add the green peas, chicken, and garlic. Continue cooking over high heat until sections of the rice mixture start to brown or stick, about 5 minutes. Remove from heat and stir in the eggs.

Step 5

Top with sliced green onions and sesame seeds, if using. Serve immediately.