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Cook rice according to package directions and let cool (if you can, cook the rice the day before and refrigerate overnight)
In a large wok or pan over medium high heat, scramble eggs in 1 tsp oil with salt and pepper and remove from the pan and set aside
Add 1 tsp more oil and then stir fry the chicken with a sprinkle of salt and pepper and 1 Tbsp soy sauce until almost cooked through (2-3 min)
Add the garlic, carrot, and onion, as well as 2 Tbsp butter and stir fry until onions are translucent (2-3 mins)
Add the scallions and stir fry for 1 min then add the rice, salt, pepper, 3 Tbsp soy sauce, and sesame seeds; stir fry until all ingredients are evenly distributed
Create a well in the middle of the rice and place 2 Tbsp butter in the well; let it melt and let the rice fry undisturbed for ~2 mins so that it crisps up in the butter
Add the egg back in and stir until evenly distributed, breaking it up into small pieces with your spatula; turn off the heat and enjoy!