| 1. |
Heat 1/2 tablespoon of butter in a large pan over medium-high heat until melted. Add egg and cook until scrambled. Remove egg and transfer to a separate plate. |
| 2. |
Season chicken as desired and pan fry. Set aside. |
| 3. |
Add 1 tablespoon butter to the pan and heat until melted. Add vegetables and season with salt and pepper. Sauté for about 5 minutes or until the carrots are soft. |
| 4. |
Increase heat to high, add in the remaining butter and stir until melted. Immediately add the rice, soy sauce and oyster sauce, then stir until combined. |
| 5. |
Add in the scrambled eggs and chicken. |
| 6. |
Remove from heat and stir in the sesame oil. |
