2 cups cooked rice
1 tablespoon finely grated carrot
1 egg, beaten
1/2 cup diced onion (1/2 small onion)
1 cup bean sprouts
1 tablespoon chopped green onions
1 tablespoon butter
1 tablespoon soy sauce
1 tablespoon sesame oil
salt
pepper

2 cup s cooked rice 1 tablespoon finely grated carrot 1 egg, beaten 1/2 cup diced onion (1/2 small onion) 1 cup bean sprouts 1 tablespoon chopped green onions 1 tablespoon butter 1 tablespoon soy sauce 1 tablespoon sesame oil

1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
   
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
   
3. Heat sesame oil in skillet. Add carrots, onions, and bean sprouts; sautee until softened.
   
4. Add butter to skillet and melt.
   
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.