1-First Step: Cook the egg! Heat 1/2 tablespoon of butter (or 1 teaspoon vegetable oil) in a large sauté pan, wok, or nonstick pan over medium-high heat. Add the whisked eggs and scramble until cooked through but still tender. Remove the eggs to a plate and set aside for later.

2-Second Step: Sauté the vegetables! Add 1 tablespoon of butter (or 2 tablespoons vegetable oil) to the same pan. Add the diced carrots, onion, peas (or peas and carrots mixture), minced garlic, and the white parts of the green onions. Season with a pinch of salt and pepper. Stir-fry for about 5 minutes until the vegetables are softened and any frozen peas are completely thawed. When the vegetables are nearly done, increase the heat to high to prepare for the rice.

3-Third Step: Cook the rice! Add the remaining 1 1/2 tablespoons of butter (if using) to the hot pan. Immediately add the cold rice, breaking up any clumps with your spatula as you add it to the pan. Add the soy sauce (or tamari), optional oyster sauce, salt, and white pepper (start with about 1 1/2 teaspoons salt and 3/4 teaspoon white pepper, adjusting later if needed). Stir and sauté the rice mixture for about 3 minutes, allowing it to brown slightly. Let the rice sit undisturbed occasionally to develop crispiness, then stir again.

4-Fourth Step: Combine everything! Return the cooked eggs to the pan with the rice and vegetables. Stir in the eggs, breaking them into smaller pieces until they’re evenly distributed throughout the rice mixture.

5-Final Step: Finish with flavor! Remove the pan from the heat. Stir in the toasted sesame oil (if using) and the sliced green parts of the green onions (scallions). Give everything one final toss to combine. Taste and adjust seasoning with extra soy sauce, salt, or white pepper if needed. Serve immediately while hot for the best texture and flavor!