Chicken Fried Rice (2)

3 Cups cooked Basmati rice, cooled
1/2 Pound boneless skinless chicken thighs, chopped
2 Tablespoons butter, divided
1 1/2 Cups frozen peas & carrots
1/2 Yellow onion, diced
2 Green onions, chopped
2 Garlic cloves, finely minced
2 Eggs
3 1/2 Tablespoons soy sauce
1 Tablespoon sesame oil
Salt & freshly ground black pepper

Preheat a large skillet or wok over medium-high heat.
Add 1/2 tablespoon of butter to the pan.
Add the chicken, salt & pepper generously, and cook until chicken is cooked through, about 6 - 7 minutes.
Remove chicken from pan and set aside.
Add a tablespoon of butter to the pan.
Cook the onions, carrots and peas until tender, about 4 minutes.
Add the garlic and cook one more minute.
Push the veggies aside, and scramble the eggs on the empty side of the pan.
Stir everything together, and add the last 1/2 tablespoon butter to the pan.
Add the rice, green onions, soy sauce and chicken and combine.
Allow the rice to "fry" and get a little toasty by leaving it alone for a minute.
Stir everything up, and allow the rice to sort of crisp up again.
Turn off the heat, and add the sesame oil.
Stir to combine.
Serve immediately.