Start with whisking the eggs in a bowl.

Take a large wok or a pan, add about 1 tbsp of butter, and heat it to medium to low heat.

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.

In the same pan, add 1 tbsp of butter and heat it till melted on medium to low heat.

Add Garlic, ginger, onions, and carrots to the butter and sauté them for a minute or two.

Now add frozen peas and remaining butter to the pan.

Increase the heat to high and cook the mixture for 3 minutes.

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.

Remove the pan from the heat and add eggs and sesame oil.

Taste and adjust soy sauce.

Serve hot and enjoy!