Before you begin cooking, make sure everything is ready to go. Dice your onion and carrots, shred the chicken into smaller pieces, and lightly beat the eggs. If your rice is freshly cooked, spread it out onto a baking sheet and chill it first–cold rice works best for fried rice, as it separates easily without clumping.

Start by heating your skillet over medium-high heat. Add a small amount of sesame oil and pour in the beaten eggs. Cook until just set, breaking them into small pieces with a spatula. Remove them from the skillet and set aside.

Add butter to the skillet and increase to high heat. Toss in the carrots and onions, stirring frequently. Cook for about 5-6 minutes until the carrots soften and the onions become slightly browned around the edges–this gives them an added sweetness.

Once the vegetables are softened, add your chilled rice. Spread it out in the pan, breaking up any large clumps with the back of your spatula. Drizzle sesame oil and soy sauce evenly over the rice. Toss everything together until the rice starts to lightly toast and absorb the seasoning.

Add the shredded rotisserie chicken, frozen peas, and minced garlic to the skillet. Stir everything together, letting the chicken heat through and the peas thaw to a bright, vibrant green. Keep the heat high to ensure the rice gets nice and seared.

Finally, stir in the cooked scrambled eggs and mix well until evenly distributed. Garnish with green onions, sesame seeds, or a drizzle of sriracha for an extra kick. Your fried rice is ready to serve piping hot!