Place chicken thighs in a resalable plastic bag. Mix together soy sauce, brown sugar, and sesame oil. Pour over chicken, seal and marinate for 1 hour or overnight.
Preheat grill to medium high heat. Remove chicken from marinade and place chicken on the preheated grill. Grill chicken 4-5 minutes on one side and rotate 90 degrees for grill marks, grill for 3 more minutes. Turn the chicken over and grill for 4-5 minutes until cooked through. Remove chicken to rest and slice when cooled.
Make sure everything is chopped and in front of you before you start stir frying. If you have a wok, I suggest using that.
In a wok or large deep pan, heat the vegetable oil over high heat. Add eggs and scramble until cooked, remove to a bowl and set aside. Add the butter, carrots and onion. Sauté until vegetables are soft. Add the garlic, cook until fragrant, 30 seconds. Add cold rice into the pan and stir to cook. Add frozen peas and soy sauce. Toss to cook and season with black pepper.
If at this point you’d like richer fried rice, I add an additional tablespoon of soy sauce.
Turn off heat and add the scrambled egg and cooked sliced chicken thighs to the pan. Toss together, garnish with green onion and sesame seeds. Serve immediately. Enjoy!