For best texture, cook your white rice the day before and refrigerate it overnight. Cold, day-old rice holds up better during stir-frying and won’t turn mushy.

In a small bowl, mix together the softened butter, grated garlic, and soy sauce until well combined. Set aside.

Heat 1 tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs and scramble until just cooked through. Remove the eggs from the pan and set aside.

In the same wok, add the remaining 2 tablespoons of oil. Add the diced chicken thighs and cook for 2–3 minutes, or until lightly browned. Then toss in the diced onion, carrots, 90% of the scallions, and minced garlic. Stir-fry for another 2 minutes, or until the veggies are just tender.

Add the rice to the pan, breaking up any clumps as you stir it in. Return the scrambled eggs to the pan. Pour in the soy sauce, sugar, salt, white pepper, sesame seeds, and garlic butter. Toss everything together until evenly combined and heated through, about 1-2 mins.

Turn off the heat and add remaining scallions. Serve hot and enjoy immediately!