Heat a large frying pan or wok over medium heat. Add the sesame oil, onions minced garlic and carrots; sauté until the carrots and onions are starting to become tender.
Add the peas to the pan and stir well.
In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.
Add the cold rice and chicken; mix well.
Add the soy sauce then stir into the fried rice.
Add the butter and stir the rice until the butter is melted.
Season the fried rice with salt and pepper if desired.
Serve immediately and store any leftovers in an airtight container in the refrigerator.
*If using fresh chicken: Take one pound of fresh chicken and cut it into bite size pieces. Pour a tablespoon or two of sesame oil in a skillet and set on medium high heat. Once the skillet is hot, add the chicken. Saute the chicken until cooked through. The exact time will depend on the size of the chicken pieces. Once the chicken is cooked, remove from the heat and set aside.*For the rice, cook one day in advance and allow it to cool, then refrigerate until using in the fried rice. OR, you can cook the rice, spread it out on a pan to cool completely, then add it to the skillet. Allowing the rice to steam while cooling will dry the outside of the rice and help the fried rice not be mushy.*I’ve used half cauliflower rice.The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**