Prepare all ingredients: Dice the onion and carrots into small, uniform pieces about the size of peas. Mince the garlic, slice the green onions, and beat the eggs in a small bowl.

Heat your wok or large skillet over high heat for 2 to 3 minutes until it starts to smoke slightly.

Add 1 tablespoon of butter and swirl to coat the pan. Pour in the beaten eggs and scramble them quickly, breaking them into small pieces. Remove the eggs and set them aside.

Add another tablespoon of butter and the sesame oil to the hot pan. Toss in the onions and carrots, cooking for 3 to 4 minutes until they start to soften and caramelize.

Push the vegetables to one side and add the minced garlic to the empty space. Let it sizzle for about 30 seconds until fragrant.

Break up any clumps of cold rice with your hands before adding it to the pan. Spread it in an even layer and let it sit untouched for 30 seconds to develop a slight crust. Then toss and stir, pressing the rice against the hot surface. Repeat this process several times.

Add the remaining tablespoon of butter, soy sauce, garlic salt, and white pepper. Toss everything together until the rice is evenly coated and takes on a light golden color.

Add the frozen peas and cook for 1 minute until heated through. Return the scrambled eggs to the pan and toss to combine.

Remove from heat and fold in the sliced green onions, reserving some for garnish. Transfer to a serving dish and top with the remaining green onions. Serve immediately.