First, pre-heat the oven to 350° to bake the sesame seeds. You can also use a toaster oven for this step.
Next, cook the rice according to package instructions. Then set it aside.
While the rice is cooling, spread the sesame seeds in a shallow baking pan. Bake them until they are golden brown or about 10 to 15 minutes, shaking the pan occasionally for even color. Then remove from the oven, and set them aside.
Melt the butter in a large skillet. Stir in the onions, carrots, and scallions, stirring occasionally, until the onions are translucent. Remove from the heat and set aside.
Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet, and cook as you would scrambled eggs. When the eggs are nearly done, add the vegetables, rice, 2 tablespoons of the garlic butter (you can add more if desired), and sesame seeds. Then sprinkle with the soy sauce. Stir-fry until everything is mixed and hot.
Season with salt and pepper to taste. Serve in a bowl and enjoy.