Heat 1 tablespoon of cooking oil in a large wok or wide non-stick skillet over medium-high heat. Add diced chicken and cook for 4-5 minutes until golden and cooked through. Transfer to a clean plate.

Add 1 teaspoon of oil to the same skillet. Pour in beaten eggs and scramble quickly for 1 minute until just set. Remove eggs and set aside with the chicken.

Add remaining oil and 1 tablespoon of butter to the hot wok. Add white parts of scallions, minced garlic, peas, and carrots. Sauté for 1-2 minutes until fragrant.

Turn heat to high. Add cold cooked jasmine rice to the skillet, breaking up any clumps with a wooden spatula. Fry and toss constantly for 3-4 minutes until rice grains are hot and lightly toasted.

Drizzle soy sauce, oyster sauce, sesame oil, and white pepper evenly over rice. Toss briskly until all rice is uniformly colored and sizzling.

Fold the cooked chicken and scrambled eggs back into the wok. Melt remaining tablespoon of butter into the rice and toss with green scallion tops for 1 minute. Serve piping hot!