Heat a large-flat wok, Chinese wok, or a large skillet over medium-high heat until it is very hot.
Add butter to the wok and stir until it melts.
Add onions and garlic and fry for 10-12 seconds.
Now add green peas and carrots and saute for 15-20 seconds.
Push the veggies to the sides of the wok.
Add eggs and scramble them.
Mix the scrambled eggs with the veggies.
Add rice, salt, pepper powder, soy sauce, and sesame oil, and toss well.
Check salt and add more if needed.
Garnish with chopped green onions or chopped cilantro and toasted sesame seeds and serve hot with yum-yum sauce.