Preheat an extra large skillet or wok to medium heat (I've used both a nonstick and a regular skillet, I prefer a nonstick for this rice). Add 1 tbsp. of the butter into the pan. Once the butter has melted, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble. Once the eggs are fully cooked, remove them and set them aside.
Add the oil to the pan, when the oil is hot, add the carrot and cook for 1 minute. Add onion and ham, cook until onion is soft and translucent. Add the garlic and cook until fragrant, taking care not to brown.
Turn the heat up slightly and add the cold rice. Cook the the mixture for about 2 minutes, then stir. Repeat two more times. Add the soy sauce, sesame oil and oyster sauce. Sprinkle in the egg, peas, and green onion, cook for an additional 2 minutes or until the peas are cooked throughout.
Remove and season to taste.
Notes
* Chill cooked rice on a sheet pan in the refrigerator for at least 4 hours, preferably overnight.