Cook short-grain white rice according to the package instructions. Once cooked, spread the rice on a baking sheet to cool, then transfer it to the fridge for at least 1 hour or overnight.

While the rice is cooling, set aside 4 tablespoons of unsalted butter and allow it to soften at room temperature for about 15 minutes. Mix in 2 tablespoons of low-sodium soy sauce until well combined.

Heat 1 tablespoon of vegetable oil in a large skillet or wok. Whisk and scramble 1 egg for about 1-2 minutes until fluffy and cooked through. Remove from the pan and keep warm.

Add another tablespoon of vegetable oil to the skillet. Toss in 1/2 cup chopped onion, 1/2 cup chopped carrots, and 1/2 cup frozen peas. Sauté for about 4 minutes until tender.

Add about 1 tablespoon more vegetable oil and introduce the cold rice. Stir-fry for 4-5 minutes until heated thoroughly and slightly crispy.

Add the softened butter and soy sauce mixture, along with the sautéed vegetables and scrambled egg. Toss together for an additional 2-3 minutes, mixing all ingredients well. Adjust soy sauce to taste.