Step 1

Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.

Step 2

Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.

Step 3

Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.

Step 4

Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.

Step 5

Stir in the sriracha, sesame oil and reserved scrambled eggs.

Step 6

Garnish and serve!