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Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
Add the garlic and ginger. Cook for 1 minute further until fragrant.
Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
Add the cooked rice, soy sauce, and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
Sprinkle with green onions and serve warm.