Pat the chicken dry and toss with soy sauce, mirin, sesame oil, garlic, ginger, salt, and pepper. Let it sit while you set up everything else (5–10 minutes).

Use cold, day-old rice. If you only have fresh rice, spread it on a tray and chill for 20 minutes to dry it out. Clumpy rice = sad rice.

Use a large cast-iron, carbon steel, or nonstick skillet. Add 1 tbsp oil over medium-high/high heat until shimmering.

Add chicken in a single layer. Don't crowd. Cook 4–5 minutes undisturbed to build that golden crust, then stir and cook another 3–4 minutes until cooked through. Add 1 tbsp butter and toss to glaze. Transfer to a plate.

In the same pan, add a touch more oil if needed. Pour in eggs, scramble quickly, and remove. Keep them soft—they'll finish in the rice.

Add 1 tbsp oil and the garlic. Cook 20–30 seconds until fragrant. No burning allowed—garlic drama is not invited.

Add the cold rice. Break up clumps with a spatula. Press down and let it sit 1–2 minutes to char slightly. Flip and repeat. This is where the smoky magic happens.

Add peas and carrots, green onions, 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp butter. Toss until glossy and hot. Adjust salt/soy to taste.

Return chicken and eggs to the pan. Toss everything together for 1–2 minutes. Squeeze a little lemon over the chicken if you like brightness—chefs do.

Plate with sesame seeds and a drizzle of yum yum or spicy mayo. People will assume you trained in Tokyo. You can let them.