In a small bowl, whisk all the sauce ingredients together. Set aside.

In a small bowl, whisk together the eggs and heavy cream. Set aside.

Note: the following directions will be for a large griddle, see below for skillet directions.

Preheat your large griddle over medium heat. Melt the bacon grease. Add the onions and garlic together. In a separate area, add the chicken. In a third area, add the carrots. Cook all the items separately, until the veggies are tender and the chicken has browned, but not overcooked, flipping frequently.

Combine all the ingredients together and move to the warm side of the griddle.

Add the corn to the opposite side of the griddle and cook until warmed through. Combine with the chicken and veggies.

Add the eggs to the griddle and cook until lightly scrambled, then mix in with the chicken and veggies. Stir the rice in with the chicken mixture and cook until warmed through, stirring frequently.

Stir in the green onions. Mix in half of the sauce until combined. Stir in the remaining sauce and cook for a few minutes, until the sauce is thoroughly combined and warmed through.

Remove from the griddle, top with sesame seeds and serve warm.

In a large cast iron skillet, cook the onions and garlic together with bacon grease. Right before the onions are tender, add the corn until warmed through.

Meanwhile, in a separate large cast iron skillet, melt bacon grease and cook the carrots until tender. Add the carrots to the onion mixture.

Return to the empty skillet, add more bacon grease and cook the chicken until browned. Add the chickens to the veggies skillet along with the green onions.

Lightly scramble the eggs in the empty skillet then stir in the rice.

Evenly split all the ingredients between then two skillets. Divide the sauce between the two skillets. Cook both skillets over medium heat, until the ingredients have warmed through, stirring frequently. Top with sesame seeds and serve warm.