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Prep all the ingredients ahead of time so the rice frying process is quick. Crack the eggs into a measuring cup and beat thoroughly. Chop/mince all fresh produce. Set out a second measuring cup and pour in the soy sauce, rice wine, and sesame oil. Stir well to create a stir-fry sauce.
Place a large cast-iron skillet over medium heat. Set a holding plate to the side. Add the butter to the skillet. Once melted, pour in the beaten eggs. Use a wooden spoon or spatula to move the eggs around the pan in the butter. Once they are cooked through, move the eggs to the holding plate and use the spatula to chop them into small pieces.
Add the onions, diced carrots, garlic, and ginger to the skillet. Stir-fry the vegetables for 3 to 5 minutes to soften.
Add the stir-fry sauce to the skillet. Stir to coat the vegetables. Then stir in the cold rice. Toss and stir the rice to make sure it is well coated in sauce, and all the clumps of rice are broken apart. Continue to stir and fry for several minutes to make sure all of the rice gets a little “sizzle time” at the bottom of the skillet.
Once the rice is well mixed and warmed through, stir in the chopped egg and peas. Turn off the heat, and serve warm. Garnish with fresh chopped scallions if desired.