1
Heat 1 tablespoon of butter into a large skillet.
2
Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
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.
4
Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
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.