Bring water to a boil, stir in rice, return to boil. Reduce heat to low simmer, cover & simmer for 20 minutes.
Scramble eggs with 1 tbsp of butter.
Stir scrambled eggs, rice, thawed peas & carrots, & diced onion until mixed uniformly.
Melt 2 tbsp butter over medium heat; when melted and sizzling, add rice mixture; stir & saute for 2 minutes.
MIx soy sauce & sesame oil; sprinkle evenly over frying rice mixture.
Saute rice mixture for 6-8 minutes, turning frequently with a spatula until lightly brown.
Season with pepper and salt to taste, remove from heat.
Place in bowl, garnish with diced green onion.