Prepare the Pan: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and scramble the beaten eggs until just set. Remove and set aside.
Cook the Veggies and Protein: In the same pan, melt the remaining 2 tablespoons of butter. Add diced carrots and peas, sauté for 2–3 minutes. Add cooked chicken or sausage and stir until heated through.
Add the Rice: Add the cold rice to the skillet. Break up any clumps and stir-fry for about 5 minutes until heated and slightly crispy.
Season and Finish: Stir in soy sauce, sesame oil, and cooked eggs. Mix everything well and cook for 1–2 more minutes. Add chopped green onions and season with salt and pepper to taste.
Serve Hot Serve immediately, optionally garnished with extra green onions or sesame seeds.