Begin by cracking two eggs into a medium bowl. Using a fork, whisk them until the yolks and whites are fully combined. Set the whisked eggs aside.

In a large skillet or wok, heat 2 tablespoons of butter over medium-high heat until melted.

Add 1 cup of frozen peas and carrots into the hot skillet, sautéing for about 2–3 minutes until heated through.

Stir in 4 cups of cold cooked white rice, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of toasted sesame oil. Toss for another 2 minutes.

Push the rice mixture to one side of the skillet, add 1 tablespoon of butter, and pour in the whisked eggs. Scramble until just set, then mix into the rice.

Fold in 2 chopped scallions and season with salt and pepper to taste, mixing until everything is well combined.