Step 1

Heat 1 tablespoon of butter into a large skillet.

Step 2

Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

Step 3

Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

Step 4

Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

Step 5

Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.

Step 6

Serve immediately with green onions for garnish, if desired.