01 -
Melt the butter in a large skillet over medium heat until it sizzles but does not brown. Add the diced onion and sauté until translucent, about 3-5 minutes.
02 -
Add frozen peas and carrots directly to the skillet. Stir occasionally and cook until tender but vibrant, approximately 4-6 minutes.
03 -
Push vegetables to one side of the skillet to create space. Pour in the beaten eggs and scramble until just set but slightly moist. Incorporate with the vegetables.
04 -
Add the cold rice to the skillet, breaking up clumps. Pour soy sauce over the rice and stir continuously until well combined and heated through, about 5-7 minutes.