Melt 1 T butter in large sauté pan over medium heat. Add the egg, stirring only occasionally until soft scrambled. Remove and set aside.
Melt two additional T butter and increase heat to medium-high. Add carrots, onion, and peas. Cook until slightly brown, stirring occasionally, about 3-5 minutes. Add garlic and cook for an additional minute.
Push the sautéed veggies to the sides of the pan, add the remaining T of butter to the middle of the pan, and add the cauliflower rice. Stir to distribute the melted butter evenly, and allow it to brown slightly by not stirring for a couple of minutes. Once the bottom of the cauliflower starts to brown, stir all the veggies together and allow them to cook for another 2-3 minutes.
Stir in the green onions, soy sauce, sesame oil, sesame seeds, and cooked egg. Remove from heat. Serve.
