1-First Step: Prepare all ingredients by dicing vegetables, cooking and cooling rice, and whisking eggs to streamline cooking.

2-Second Step: Heat 1/2 tablespoon of the butter in a sauté pan over medium-high heat until melted. Add the whisked eggs and scramble until cooked, stirring occasionally. Remove the eggs from the pan and set aside.

3-Third Step: Add 1 tablespoon of the butter to the pan and melt. Sauté the carrots, onion, peas, and garlic, seasoned with salt and pepper, for about 5 minutes, until soft.

4-Fourth Step: Increase the heat to high and add the remaining 1 1/2 tablespoons of butter. Once melted, add the chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir to combine and continue stir-frying for 3 minutes until the rice and vegetables start to brown, stirring every 15-20 seconds.

5-Fifth Step: Add the scrambled eggs back into the pan and stir to combine. Remove from heat and stir in the toasted sesame oil.

6-Sixth Step: Taste and add more soy sauce or seasoning if desired. Serve immediately or refrigerate for up to 3 days.

7-Final Step: For the best results, cook on high heat to fry and brown the rice effectively, and let it rest briefly between stirs for slightly crispy edges.