Heat the olive oil in a large skillet over medium high heat.
Add the chicken and season with the salt and pepper. Sauté until no longer pink, which should take three to four minutes.
Add the carrots, and cook for two minutes.
Add the red pepper and onion, and cook for two minutes.
Add the peas and garlic, and cook for one minute.
Make a well in the center of the pan, add the butter and rice and stir to combine.
Add 2 teaspoons of soy sauce, stir to combine and then let the rice sit for one minute.
Stir and repeat the above step two more times. Each time you let it sit, it will slightly "fry" the bottom giving it that true fried rice texture.
Move all the ingredients to the edge of the pan and make a well in the center.
Add the beaten egg and don't touch it for about 30 seconds to let it set up. Gently stir the egg until it is fully scrambled, trying not to get too much of the rice mixture mixed up in it.
While the egg is cooking, sprinkled the green onions, water chestnuts and sesame oil over the rice.
As soon as soon as the eggs are cooked, turn the heat down to low and stir to everything to combine.
Taste and adjust the salt, pepper and soy sauce to your liking. If you like things spicy, you can stir some crushed red pepper too!