Cook and stir until vegetables begin to soften 3 to 4 minutes. Add garlic and spring onions and continue stir frying until chicken is cooked and onions soft. Stir in the ginger garlic and peas and cook until. Remove pork mixture to a bowl and return pan to medium heat. Scramble egg in the pan until completely set.
Add a little water if the mixture is too dry and sticking to the pan. Add the ground pork to the skillet and season with salt and pepper then cook until the pork is no longer pink and is starting to caramelize. Next add the vegetables and stir fry for about 5 minutes or until vegetables are warm. Cook and stir pork carrot broccoli peas and green onion in melted butter until pork is cooked through 7 to 10 minutes. Stir in the soy sauce and sweet chili sauce.
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Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Remove pork mixture to a bowl and return skillet to medium heat. When heated add chicken and stir fry for 5 minutes until chicken is coloured. Melt butter in a large non stick pan over medium heat. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat.
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. Add a little water if the mixture is too dry and sticking to the pan. Keep it simple with just peas and carrots or add whatever veggies you have on hand. Cook and stir until vegetables begin to soften 3 to 4 minutes.
