Cook and cool the rice

• Cook the jasmine rice according to the package directions.
• Let it cool completely; ideally cook it the day before and refrigerate overnight.

Scramble the eggs

• Heat a large wok over medium-high heat with a little olive oil.
• Scramble the eggs with salt and pepper until set, then remove from the pan and set aside.

Stir-fry the chicken

• Add a little more oil to the wok.
• Stir-fry the diced chicken with a sprinkle of salt and pepper and some soy sauce until almost cooked through.

Add the aromatics and vegetables

• Add the garlic, carrot and onion along with part of the butter.
• Stir-fry until the onions are translucent.

Add scallions and rice

• Add the scallions and stir-fry briefly.
• Add the rice, salt, pepper, remaining soy sauce and sesame seeds.
• Stir-fry until everything is evenly distributed.

Crisp the rice in butter

• Make a well in the middle of the rice and place the remaining butter in it.
• Let the butter melt and the rice fry undisturbed so it crisps up.

Finish with the egg

• Add the scrambled egg back in and stir until evenly distributed, breaking it into small pieces with the spatula.
• Turn off the heat and serve.