Scramble the eggs. Heat 1/2 tablespoon olive oil in a large sauté pan or wok over medium heat. Add the whisked eggs and scramble just until set. Transfer to a plate and set aside.

Cook the chicken. Add 1 tablespoon olive oil to the pan. Season the chicken with salt and pepper and cook until browned and cooked through, about 5–6 minutes. Transfer to the same plate as the eggs.

Sauté the veggies. Add remaining 1 tablespoon olive oil to the pan. Sauté the carrots, onion, peas, and garlic for about 4–5 minutes, until the vegetables are softened and fragrant.

Fry the rice. Increase heat to high. Add the butter, letting it melt briefly. Immediately add in the chilled rice, green onions, soy sauce, and oyster sauce and stir briefly to combine. Continue cooking the rice for about 4-5 minutes, letting it rest undisturbed for about 1 minute between stirs so that the bottom layers can get crispy and golden.

Finish. Return the cooked chicken and scrambled eggs to the pan. Stir everything together to combine and warm through. Remove from heat, drizzle in the sesame oil, and stir one last time. Taste and season with additional soy sauce if needed and enjoy!