Follow Directions On The Box Of Rice To Heat In The Microwave.
Spread Hot Rice Onto A Large Plate, Then Place In The Freezer To Cool Off For 10–15 Minutes.
In A Small Bowl, Combine Soy Sauce, Oyster Sauce, And Oil.
Set Aside.
In A Large Nonstick Skillet, Heat 1 Tablespoon Butter On High Heat, Then Cook Eggs Until Firmly Scrambled, About 2–3 Minutes.
Remove From Skillet And Set Aside.
Return Skillet To Stove And Add 1 Tablespoon Butter, Onions, Garlic, Mushrooms, Salt, And Pepper.
Sauté On High Until Mushrooms Are Cooked Through, About 3–4 Minutes.
Add Remaining 1 ½ Tablespoons Butter To The Skillet, Along With The Cold Rice, Cooked Eggs, Frozen Peas And Carrots, And Onions.
Stir Well And Fry Rice In The Butter For 2–3 Minutes Before Adding Soy Sauce Mixture And Combining.
Sprinkle With Green Onions And Serve Immediately.