• In a large skillet or wok over medium-high heat, warm 1 ½ teaspoons of sesame oil and 1 tablespoon of neutral oil.
• Once the oil is hot, add the chicken pieces and allow them to cook for 1 minute without stirring to promote browning.
• Add 2 tablespoons of soy sauce, 1 tablespoon of butter, 2 teaspoons of lemon juice, salt, and pepper to the chicken. Cook until the chicken is no longer pink, about 1 to 3 minutes, stirring just a bit to develop color.
• Once cooked, transfer the chicken to a bowl and set it aside.

Cooking

• Wipe out the skillet to remove any remnants from the chicken cooking process.
• Heat 1 teaspoon of neutral oil in the same skillet. Add the diced onion and frozen mixed vegetables, sautéing until the onions are almost translucent, about 3 minutes.
• Move the mixture to one side of the skillet.
• Crack the eggs into the skillet and scramble them until fully cooked through.
• Add 4 cups of cooked rice and 3 tablespoons of butter to the skillet. Stir frequently and cook for about 5 minutes to allow the rice to heat through and mix with the other ingredients.
• Stir in 3 tablespoons of soy sauce and continue cooking for an additional minute.
• Return the cooked chicken to the skillet. Add salt and pepper to taste, mixing everything together until well combined and heated through.

Serving

• Portion the chicken fried rice into bowls. If desired, garnish with sesame seeds for added flavor and crunch.
• Serve warm and enjoy!