1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
1 extra large Egg
5 Tablespoons Soy sauce
Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Sauté until carrots become soft. Set aside.
Heat oven to 350 degrees F. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.