Heat 1 tablespoon of the butter in a large skillet set over medium-high heat until melted. Add the eggs to the skillet and cook, stirring occasionally, until scrambled, about 4 minutes. Transfer the scrambled eggs to a plate. Melt 1 tablespoon of the butter in pan, add the garlic and onions and cook until browned, about 10 minutes. Add the carrots and cook until they begin to brown on the edges, 10 minutes. Increase the heat to high and add the rice, the reserved scrambled eggs and the remaining 1 tablespoon butter. Cook until the rice browns slightly, 5 minutes. Add the peas, soy sauce, sesame oil, pepper flakes and scallions, and stir to combine. Remove from the heat and serve.
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