In a large skillet melt 2 TBS butter. Add frozen peas and carrots and saute until softened and heated through. Add salt & pepper & minced garlic, cook for one additional minute. Push peas & carrots on one side of the pan. Crack in 1-2 eggs let set for 15 seconds and then start scrambling the eggs adding in the peas and carrots a little at a time until eggs are done and mixed through.
Add in the 2-3 cups of cooked rice, soy sauce, pinch of ground ginger and sesame seeds, stir together until thoroughly mixed. Turn off burner. Sprinkle with green onions.
