Prepare rice, if not leftover. I use a calrose and sweet rice blend in a Korean pressure cooker. Let cool or place in refrigerator.
Chop garlic, carrots, mushrooms, onions and green onion.
In a large skillet or wok on medium heat, heat 1 T. butter and add in carrots, onion and garlic. Stir and sauté until soft (about 3 minutes)
Pushing the veggies to one side, add 1 T. butter into the pan and raise to medium high heat. Add rice and scoop vegetables on top of the rice.
Add mushrooms on top and stir to combine all ingredients. Turn heat down to medium again.
Stream in soy sauce and sesame oil, and stir.
Making a well in the middle of the pan, add final tablespoon of butter. When melted, crack eggs into the pan and quickly stir to break up the yolk. Combine with the rice.
Season with salt and pepper to taste, and stir in green onions.
Serve and #enJOY!