Start the chicken and the rice first. To cook the chicken, preheat oven to 450 degrees and line a baking sheet with foil. Brush one side of the chicken breasts with the melted butter. Season them with salt, pepper, garlic powder, onion powder, and paprika. Bake in the oven for about 25 minutes until the chicken juices are clear and the chicken has an internal temp of 165 degrees. When the chicken is done, let it cool for a few minutes and then shred. Set aside.
While the chicken is cooking, cook 1 cup of rice according to package directions. When done, fluff with a fork and set aside.
In a wok or large skillet, melt 1 tbsp of butter over medium heat. In a small bowl, whisk the eggs with a fork until fluffy. Swirl the butter around the wok and add the eggs. Scramble the eggs until they are cooked, but still soft. Remove to a bowl.
To the same wok or skillet, add another 1 tbsp of butter over medium-high heat and melt. Add the diced onion and cook until they start to soften, about 2 minutes. Add the garlic and shredded carrots and cook until the carrots start to soften, about 2-3 minutes.
Add the frozen edamame and cook just until they thaw, about 2 minutes. Then add the cooked rice and the remaining 2 tbsp of butter. Stir until all of the ingredients are combined and the rice is coated in butter.
Add the soy sauce and sesame oil and stir until well combined. Then add the egg and the shredded chicken to the wok and stir. Season with a little salt and pepper. Turn the heat up to high and let the rice cook undisturbed for a minute or two to ”fry“ it, stirring occasionally. Do this a few times.
Remove from heat and top with sliced green onions. Enjoy!