Step 1

Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.

Step 2

Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.

Step 3

Add the garlic and ginger. Cook for 1 minute further until fragrant.

Step 4

Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.

Step 5

Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.

Step 6

Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.

Step 7

Sprinkle with green onions and serve warm.