Dice the onion, carrots and zucchini into pea-size pieces and finely mince the garlic; whisk the eggs until no streaks remain. (5 minutes)

Use your fingers to separate the chilled rice into individual grains so no clumps remain. (1 minute)

Preheat a flat-top griddle or large cast-iron skillet over medium-high heat for 2–3 minutes until a drop of water sizzles on contact.

Melt 1 tablespoon of butter on the hot surface, add the diced onion, carrot, zucchini and minced garlic, and stir-fry for 2–3 minutes until vegetables are tender and the onion is translucent.

Push vegetables to one side, add another tablespoon of butter to the empty space, pour in the beaten eggs and scramble for 2–3 minutes until fully cooked.

Spread the separated rice over the eggs and vegetables, add the remaining 2 tablespoons of butter and stir-fry continuously for 4–5 minutes until the rice is hot and lightly crisped.

Drizzle soy sauce and sesame oil over the rice, season with white pepper and salt to taste, and toss for 1–2 minutes until every grain is evenly coated.

Transfer the fried rice to a serving platter and garnish with sliced green onions. Serve immediately.