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Prepare the butter mixture by combining 3 tbsp softened butter, 2 tbsp garlic, and 1 tbsp soy sauce
Cook the rice if not already cooked and let it cool
Dice the onion, carrot, and green onion into small pieces
Heat a large skillet or wok over medium-high heat
Add the butter mixture to the skillet
Add the diced onion, carrot, and garlic, and stir-fry until fragrant
Push the vegetables to the side and scramble the eggs in the center of the skillet
Once eggs are cooked, mix them with the vegetables
Add the cooked rice to the skillet and break up any clumps
Add 2 tbsp soy sauce, salt, white pepper, and a pinch of sugar
Stir-fry everything together until well combined and heated through
Add the green onion and toss to combine
Serve hot and save remaining butter for another use