1-Scramble the eggs: Heat 1/2 tablespoon butter in a large skillet over medium-high heat until melted. Add eggs and scramble until just set, then remove from pan and set aside.

2-Cook the vegetables: Add 1 tablespoon butter to the pan and melt. Add carrots, onion, peas, and garlic, seasoning with salt and pepper. Sauté for about 5 minutes until vegetables are soft but still slightly crisp.

3-Fry the rice: Increase heat to high, add 1 1/2 tablespoons butter and stir until melted. Immediately add rice, green onions, soy sauce, and oyster sauce (if using). Continue stirring for 3 minutes to fry the rice, allowing it to brown slightly.

4-Combine and finish: Add chicken and scrambled eggs to the skillet, mixing well. Add sesame oil and chili sauce, stirring to combine everything evenly. Remove from heat immediately after everything is heated through.

5-Serve: Divide among bowls and serve warm for maximum flavor enjoyment!