Cut the chicken breasts into 1/2-inch bite-sized pieces and set aside. Mince the garlic, grate the ginger, finely dice the onion into 1/4-inch pieces, and measure out the soy sauce, sesame oil, and butter. Heat 1 tablespoon of neutral oil (avocado oil works great here for its high smoke point) in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces and cook for about 1 minute to get some color. Add 2.5 tablespoons soy sauce, 1.5 tablespoons butter, lemon juice, and a pinch of salt and pepper. Continue cooking for 1-3 minutes until the chicken is golden brown and cooked through, then transfer to a plate.

In the same skillet, add 1 teaspoon of neutral oil over medium-high heat. Add the diced onion and cook for about 1 minute until it starts to soften. Then add the frozen peas and carrots, stirring frequently, and cook for 2-3 minutes until heated through and the onions are translucent. I like to cook the vegetables quickly to maintain their texture—they'll continue to soften slightly when mixed with the hot rice.

Push the cooked vegetables to the side of the skillet, creating a clear space in the center. Crack the 2 eggs directly into that space and scramble them until just cooked through, about 1-2 minutes. Once the eggs are set but still slightly moist, add the 4 cups of cold, day-old rice. Break up any clumps with your spatula or wooden spoon as you toss everything together. The cold rice will separate more easily and won't clump, giving you that perfect restaurant-style fried rice texture.

Add 4 tablespoons butter to the rice mixture and stir constantly for about 2-3 minutes, allowing the butter to coat all the rice grains evenly. The butter will help separate the grains and add richness. Pour in 3.5 tablespoons soy sauce and 0.75 teaspoon sesame oil, stirring well to distribute the flavors throughout. Add the cooked chicken from Step 1 back into the skillet and toss everything together, cooking for 1-2 minutes until the chicken is warmed through and everything is well combined.

Taste the fried rice and adjust seasoning with salt and pepper as needed. Transfer to a serving dish and garnish generously with sesame seeds. I find that a little sprinkle of sesame seeds adds both visual appeal and a subtle nutty flavor that really brings the whole dish together.