1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken, season with salt and black pepper, and cook for 5 to 6 minutes until golden and cooked through. Transfer to a plate.

2. Add a little more oil if needed, then pour in the beaten eggs. Scramble gently until just set, then move them to the plate with the chicken.

3. Add the remaining oil and butter to the skillet. Stir in the peas and carrots, corn, and garlic. Cook for 2 to 3 minutes until the vegetables are heated through and the garlic is fragrant.

4. Add the cold cooked rice and break up any clumps with a spatula. Stir-fry for 3 to 4 minutes so the rice starts to toast lightly.

5. Pour in the soy sauce and sesame oil. Toss until all of the rice is evenly coated.

6. Return the cooked chicken and scrambled eggs to the skillet. Stir everything together until hot and well combined.

7. Add the sliced green onions, give it one last toss, and serve immediately.