Begin by melting 1 tbsp of the butter in a large saute pan over medium-low heat. Add the whisked egg/s and scramble for just a minute. Scrape onto a plate and set aside. With a paper towl, wipe any dried egg from the pan.
Melt the other tbsp of butter and add the onions and carrots and saute until softened, about 3-4 minutes. Meanwhile, using a fork, gently break up the scrambled egg into small bits and keep on the plate. ( I break mine up pretty small so my youngest won't detect them, but feel free to leave them slightly bigger.)
Then add the garlic, ginger and peas and cook, while stirring for another 3 minutes or so more. Add in the rice, 2 tbps of the soy sauce and season with a little salt and pepper. Give everything a good stir.
Last, stir in the sesame oil, 1/4 cup scallions and add the egg back in. Then taste if more salt, pepper or soy sauce is needed.
If desired serve on top of the shredded cabbage, and add a few more chopped scallions, a dash of Sriracha or red pepper flakes and chopped cilantro if using.
*Day old, cold rice gives best results.
*If you're not a fan of cabbage, fresh baby spinach leaves are a nice & healthy stir-in option to the finished rice.
*White rice, quinoa, or riced cauliflower can all be subbed for the brown rice.
*Whatever veggies you have on hand can be subbed as well.