Fried rice

Okay, this is my basic fried rice recipe. From this, I may add beef, especially leftovers, but often just leave it as is.
Ingredients
Four cups uncooked medium grain rice. I simply use a rice cooker, not sure how much this actually ends up with, but it's a lot, but it seems to go fast, and stays well in the fridge. Most recipes call for cold, day old rice, but, I've used it fresh out of the rice cooker as well, and don't seem to notice much difference in texture. Personaly, I think the day old rice bit came more from fried rice being a leftover dish in Asia. Medium grain rice will have a better consistency than short or long grain. Midwesterners, don't use Uncle Ben's converted rice, its not the same thing. And, I've had it with brown rice before as well.
2 lbs carrots, juliened, then chopped. size isn't as important, though don't want huge chunks, as consistency of size; you want things to cook the same speed.
2 large onions, chopped
2-4 green onions, chopped, including green parts (more for looks, I don't always add if I don't have on hand)
4 eggs
Peanut oil
Soy sauce
Dark (roasted) sesame oil
Heat 1-2 Tablespoons peanut oil in wok, high heat, add carrots. Keep stirring, why it's called stir fry. Cook till it starts to get fork tender, then add in chopped onions, cook till onions are tender. If things look like they are sticking, add a bit more peanut oil.
While cooking, cook the eggs. Scrambled. Set aside when done.
When onions are done, add the rice, and green onions, mix well.
(if rice is cold, heat all the way through, if using fresh cooked, once mixed, turn heat off)
Add in soy sauce. Everyone is different taste wise, but start with 1 Tablespoon.
Add in 1/2 Tablespoon sesame oil
Add in 1 Tablespoon butter
Mix in well, taste, add more soy or sesame oil as needed, but add slowly, it's easy to get to much.
When you have it seasoned as you want, mix in broken up scrambled eggs. Adding egg last saves the nice yellow color.
That's it.
I'm still trying to figure out what Beni Hana's adds as a sauce to their Hibachi rice....
Angie