Use your hands to break up any clumps in the cold rice so the grains separate. This is the secret to fluffy fried rice - wet rice steams instead of fries.

Heat 1/2 tablespoon oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and quickly scramble, breaking into small pieces as they cook, about 30 seconds. Transfer to a plate and set aside.

Add remaining 1.5 tablespoons oil and the butter to the pan. Once the butter melts and foams, add the diced onion. Cook for 2 minutes, stirring frequently, until the edges start to turn golden. Add the minced garlic and cook 30 seconds until fragrant.

Turn heat to high. Add the cold rice in an even layer and let it sit undisturbed for 1 minute to develop a light crust on the bottom. Then stir-fry vigorously for 2-3 minutes, pressing and tossing, until you see some grains turning golden and crispy.

Add the peas and carrots, scrambled eggs, soy sauce, sesame oil, salt, and pepper. Toss everything together for 1-2 minutes until the rice is evenly coated and heated through. Taste and adjust seasoning - it should be savory with a whisper of sesame.

Transfer to a serving bowl and top with sliced green onions. Serve hot, straight from the pan.