Heat wok or skillet over medium heat. Add 1 tablespoon of butter to the pan and scramble eggs. Once scrambled, set aside.
Add remaining tablespoon of butter to the pan. Add onions and garlic. Sauté until translucent and softened.
Add frozen peas and carrots to onions and garlic. Cook the carrots and peas with the onions until softened, approximately 3-4 minutes.
Add rice and stir to combine.
Stir in soy sauce and teriyaki sauce.
Add eggs and scallions to rice mixture.
Allow the rice to heat through, stirring occasionally. Extra bonus if you can handle letting it sit long enough to get roasty toasty and become fried.
Once rice is warmed through and "fried," remove from the heat and drizzle sesame oil over rice; stir to mix it in.