Cook 2 cups of white rice and let it cool
Heat 2 tablespoons of butter in a large skillet or wok over medium-high heat
Add 2 minced garlic cloves and cook for 30 seconds
Add 1/2 cup diced onion and cook until softened
Add 1/2 cup diced carrot and cook until tender
Push vegetables to the side and add 2 beaten eggs
Scramble the eggs in the pan
Add the cooled rice
Add 2 to 3 tablespoons soy sauce
Add 1 tablespoon sesame oil
Add salt and black pepper to taste
Stir-fry everything until evenly mixed and heated through
Add 2 sliced green onions
Serve hot