Melt one tablespoon of butter in a large skillet over medium heat. Add the beaten eggs and scramble until just cooked. Remove the eggs from the skillet and set aside.

In the same skillet, melt the remaining butter. Add the peas, carrots, and diced onions. Cook and stir for 3-5 minutes, until the carrots are tender.

Stir in the chilled rice. Turn the heat to medium-high. Allow the rice to cook for a couple of minutes and then stir. Repeat a couple of times until the rice starts to brown.

Add the scrambled eggs and stir to combine.

Drizzle the soy sauce and sesame oil over the rice and add the sliced green onions. Stir to combine.