Heat ½ tablespoon of butter in a large sauce pan over medium-high heat until melted.  Add the two eggs directly into the pan and cook until scrambled, stirring occasionally to ensure they do not overcook.  Remove the eggs, place on a plate and set aside.

Add a tablespoon of butter to the pan and heat until melted.  Add in the chopped carrots, chopped onions, peas and minced garlic.  Season the veggies with salt and pepper.

Saute the veggies for about 5 minutes until the onion and carrots are soft. Turn up the heat to high and add in the remaining 1 1/12 tablespoons of butter, and stir until melted.  Add the chilled rice, green onions, soy sauce and stir until combined.  Continue to stir for 3 minutes to fry the rice.  Add in the scrambled eggs (as well as any protein you are adding) and stir to combine.   

Remove pan from the heat and stir in sesame oil until combined into rice mixture.  Serve immediately or warm in a crock pot for later.  Either way is delicious.  Leftovers the next day of this dish are wonderful.