Heat ½ teaspoon butter in a large skillet, over medium heat. Once melted add the egg and cook until scrambled- if you want to make egg ribbons see notes*. Remove egg and set aside. (½ teaspoon butter, 2 eggs whisked)

Add 3 tbs of butter to the pan. Once melted add veggies, minced garlic and grated ginger, if using powdered ginger and garlic don’t add them yet. (3tbs butter, 2 medium carrots diced and shredded, 1 small white onion diced, 6 cloves of garlic, minced, 1.5 tbs ginger peeled and grated- if using powdered garlic and powdered ginger wait to add until next step)

Sautee veggies until softened and cooked. Then add the remaining butter, rice, soy sauce, and hoisin. Turn heat up to medium high. If you are using powdered garlic and ginger now is the time to add them. (1 tbs butter, 4 cups cold rice, 3 tbs soy sauce, 2 tbs hoisin- 1 tbs garlic powder if using, 2 teaspoon ginger powder if using)

Stirring every 20-30 seconds for 2-4 minutes allow your rice and veggies to combine completely and just start to brown.

Remove from heat and then stir in toasted sesame oil and green onion (2 teaspoon sesame oil, 4 green onions, sliced)

Enjoy!