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Start with whisking the eggs in a bowl.
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Take a large wok or a pan, add about 1 tbsp of butter, and heat it to medium to low heat.
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Once the butter is melted and foamy, add eggs to it and scramble them. Once the eggs are cooked, remove them from the pan and set them aside.
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In the same pan, add 1 tbsp of butter and heat it till melted on medium to low heat.
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Add Garlic, ginger, onions, and carrots to the butter and sauté them for a minute or two.
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Now add frozen peas and remaining butter to the pan.
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Increase the heat to high and cook the mixture for 3 minutes.
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Add the rice, soy sauce, chili sauce, oyster sauce, salt, and pepper to the vegetables and cook for 3 minutes. Stir occasionally for crispy rice.
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Remove the pan from the heat and add eggs and sesame oil.
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Taste and adjust soy sauce.
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Serve hot and enjoy!
