SCRAMBLE: Heat a large skillet, wok or large dutch oven over medium heat. Add a tablespoon of butter and olive oil to the skillet. When the butter melts, add the beaten eggs and scramble them in the pan quickly, breaking up any large pieces. Remove the eggs to a bowl and set aside for later. 

SAUCE: In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, red pepper flakes (if using) and the white pepper; set aside for later.

SAUTE: Kick the heat up to medium-high. Add the remaining butter and oil to the skillet. When the butter melts, add the onions, carrots, and garlic and saute them for 3-4 minutes, stirring often to make sure nothing sticks or burns. Then, add the peas and continue to cook for one more minute.

FRY: Now add the rice over the veggies, add the scrambled eggs back into the pan and drizzle with the prepared sauce. Stir everything so the rice is evenly coated. Flatten the rice out into a think layer and allow the rice to sizzle for 30 seconds untouched. Stir and then let sit again for 30 seconds. Alternating gives the rice time to heat though. You’ll notice the rice starts to sizzle and pop in the pan. When the sauce is absorbed and the rice is popping, it’s done! Add the scallions during the last few seconds. Taste, adjust with additional soy sauce if desired. Serve warm.