In a small saucepan, sauté the garlic and butter to make garlic butter. Remove from heat and set aside.
Heat oil in a wok or large skillet. Add eggs and cook over low heat, stirring occasionally, until scrambled.
Transfer eggs to a bowl. Turn stove to medium and add another tablespoon of oil to the pan. Cook the onions until translucent.
Add carrots, mushrooms, and peas. Season with salt and pepper. Sauté for 2-3 minutes or until softened.
Add the rice and egg to the pan. Drizzle with soy sauce and garlic butter. Stir to combine and continue to cook for 1-2 minutes.
Sprinkle with green onions and serve warm.