Heat a large skillet/wok to medium heat. I've tried both a nonstick skillet and a regular skillet but I prefer the nonstick one for this rice. 1 tbsp. Add 1 tbsp. of butter to the pan. After the butter has melted add the lightly beaten eggs. Allow them to cook for 30-40 seconds, or until they are set. Then scramble the eggs. When the eggs have been cooked through, take them out and set them aside.

Once the butter has melted, add the onion and carrot to the pan. Cook until the onions are tender. Next, add the garlic to the pan and heat through. The heat should be turned up slightly before adding the rice and peas. The mixture should be cooked for 3-4 minutes. It should then brown slightly. Continue to cook the mixture for another few minutes until it is hot. Season the mixture with salt and pepper. Serve immediately