Begin by heating a large skillet or wok over medium heat. Add a generous pat of butter and let it melt completely.

Once the butter is melted, add the diced onions to the skillet. Sauté them for about 3-4 minutes.

Next, stir in your frozen peas and carrots. Cook these for another 3-5 minutes until they are heated through.

Add the cold cooked rice to the skillet, breaking up any clumps and mixing in 2-3 tablespoons of soy sauce.

Push the rice mixture to one side and scramble the beaten eggs for about 2-3 minutes until just set.

Combine everything once the eggs are cooked, and garnish with green onions or sesame seeds before serving.