When heated add chicken and stir fry for 5 minutes until chicken is coloured. Add garlic and spring onions and continue stir frying until chicken is cooked and onions soft. In a wok or large deep pan fry the onion in oil until soft then add the pork and fry until cooked around 5 6 minutes. Cook and stir pork carrot broccoli peas and spring onion in melted butter until pork is cooked through 7 to 10 minutes. Add the sesame oil to the pan.
Add the cooked rice to heat through and stir in the sauce to coat. Keep it simple with just peas and carrots or add whatever veggies you have on hand. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Stir in the soy sauce and sweet chili sauce. Remove pork mixture to a bowl and return skillet to medium heat.
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Melt butter in a large non stick skillet over medium heat. Cook and stir pork garlic and ginger until fragrant about 1 minute. If the rice is stuck together gently break apart with a spoon. Scramble egg in the pan until completely set. Melt butter in a large non stick skillet over medium heat.
Scramble egg in the pan until completely set. Melt butter in a large non stick pan over medium heat. Add the cooked rice to heat through and stir in the sauce to coat. Remove pork mixture to a bowl and return pan to medium heat. When heated add chicken and stir fry for 5 minutes until chicken is coloured.
