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1
Add the oil to a large, heavy skillet, preferably cast-iron. Set over medium heat. Season the chicken thighs all over with salt and pepper. Add them to the skillet, skin side-down. Cook without moving until the fat has rendered and the skin is super golden brown and crispy, 15 to 30 minutes. Adjust the heat as needed, reducing to medium-low if the skin begins to burn before it gets evenly brown. Turn the thighs over and continue cooking until the other side is browned and the meat closest to the bone is cooked through, 15 to 20 minutes. When the chicken is done, transfer it to a plate, and pour the rendered fat into a heatproof glass or bowl. Leave the heat under the skillet on.
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2
Add 1 tablespoon chicken fat to the pan, then the ginger and garlic. Stir-fry for 1 minute until very fragrant. Add another 1 1/2 tablespoons fat, along with the onion, scallion, carrot, and a big pinch of salt. Stir to combine, then cover the pan. Cook covered for 5 minutes, stirring halfway through. Uncover the pan and cook for another 3 minutes or so, until the vegetables are mostly tender. Add the peas and stir-fry to thaw and cook, about 2 minutes. Add the rice, soy sauce, and a little more chicken fat (or all of it!). Season to taste with salt, pepper, and more soy sauce. Turn the heat down to low while you cook the eggs in a separate pan.
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3
Add the butter or oil to a nonstick skillet and set on the stove over medium heat. Crack the eggs into a bowl, season with a pinch each of salt and pepper, and beat with a fork until smooth. When the butter has melted and is starting to foam, pour in the eggs. They should sizzle. Cook, stirring slowly but constantly, until the eggs are just set-this should only take a minute or so. Add the eggs to the rice and gently stir to incorporate so they're evenly distributed in big pieces.
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4
Nestle the chicken thighs on top of the fried rice and serve hot.
