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Cook the rice according to package directions and let cool. (Best: make it the day before and refrigerate overnight.)
In a large wok/pan over medium-high heat, scramble the eggs in 1 tsp oil with salt & pepper. Remove and set aside.
Add 1 tsp more oil, then stir-fry the chicken with a pinch of salt, pepper, and 1 tbsp soy sauce for ~2 minutes.
Add garlic, carrot, and onion, plus 2 tbsp butter, and stir-fry 2–3 minutes until onions soften.
Add scallions and cook 1 minute. Then add rice, salt, pepper, 3 tbsp soy sauce, and sesame seeds. Stir until evenly coated.
Create a well in the center, add 2 tbsp butter, allow it to melt, and let the rice crisp undisturbed for ~2 minutes.
Add the eggs back in and break them into small pieces. Mix everything together and serve hot.