Take cold rice out of the refrigerator and break up any clumps with your hands or a fork. Dice onion finely and beat eggs in a small bowl with a pinch of salt. Have all ingredients ready before cooking.

Heat wok or skillet over medium-high heat and add 1 tablespoon of butter. Once it melts and starts to foam, pour in the beaten eggs. Scramble quickly with spatula, breaking into small pieces as they cook for about 30 seconds until just set. Remove from pan.

Add another tablespoon of butter to the same pan and add diced onion. Stir-fry for about 2 minutes until onion becomes translucent and starts to soften.

Toss in thawed peas and carrots and stir for about 1 minute until heated through and glossy.

Push vegetables to the side of the pan and add remaining tablespoon of butter to the center. Once melted, add all cold rice at once. Use spatula to break up rice and spread across pan, pressing down slightly. Let sit undisturbed for about 1 minute to develop crispy bits before stirring.

Pour soy sauce and sesame oil over rice, then sprinkle in garlic powder, salt, and black pepper. Stir vigorously to coat every grain for another 2 minutes until rice turns golden-brown and is evenly mixed.

Add scrambled eggs back into the pan and break into smaller pieces if needed. Fold everything together so egg pieces are distributed throughout the rice, working quickly so eggs warm through without overcooking.

Give everything one final toss, taste for seasoning, and add more soy sauce or salt if needed. Remove from heat immediately. Transfer to serving platter and garnish with sliced green onions. Serve hot.