In a large skillet, heat 2 teaspoons of the butter over medium-high heat.
Add the onion and carrot to the pan, cook 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Season to taste with salt and pepper. Remove the vegetables from the pan, set aside and cover to keep warm.
Melt the remaining teaspoon of butter the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through, approximately 3-4 minutes.
Add the rice, reserved cooked veggies and frozen peas to the eggs in the pan. Stir in the soy sauce and sesame oil and cook until ingredients are all combined and warmed through, 3-4 minutes. Season to taste with salt and pepper.