Place the cooked rice in the refrigerator to chill until ready to use.
Place butter in a large skillet or wok. Add onion and carrots. Cook for 2 minutes. Then stir in garlic and peas. Push to one side and add the eggs to the skillet. Scramble and then stir together. Gently stir in cooked rice.
Add soy sauce and toss to coat. Salt and pepper to taste. Add a dash or two of sesame oil if desired. Serve while warm.
Can add more veggies like mushrooms, chopped broccoli and/or bell peppers.
To make a meal, add in cooked protein like diced chicken, pork, steak or shrimp.
Storage: Store in an airtight container and keep in fridge for up to 3 days or in freezer for up to 1 month.Note: 1 1/4 cups of uncooked rice makes 4 cups of cooked rice.Adapted from All Recipes