Step 1

Melt butter in a large skillet or wok over low heat.

Step 2

Crack eggs into a small bowl and whisk to combine. Add the beaten eggs to the skillet and cook over medium-low heat, breaking them up with a spatula, until cooked through. Transfer scrambled eggs to a plate and set aside.

Step 3

Heat vegetable oil in the skillet over medium-high heat.

Step 4

Add rice and vegetables, sauteeing for 1-2 minutes to combine ingredients.

Step 5

Combine the soy sauce and sesame oil together in a small bowl; pour over the rice mixture in the pan. Continue cooking for another 8-10 minutes. Stir the scrambled eggs back into the skillet and allow them to warm through.

Step 6

Serve fried rice hot, garnished with green onions. Store leftovers in an airtight container in the refrigerator for up to 5 days.