Heat a skillet over medium-high heat and melt 1/2 tablespoon of butter. Once hot, add one beaten egg, cooking until soft curds form, about 1-2 minutes. Stir gently to scramble, then transfer the eggs to a plate and set aside.

In the same skillet, add 1 tablespoon of melted butter and toss in finely diced carrots, chopped onion, peas, and minced garlic. Sauté for about 5 minutes or until the vegetables are tender and fragrant.

Increase the heat to high. Add the remaining butter, let it melt completely, then incorporate the cooked quinoa, sliced green onions, soy sauce, and oyster sauce if desired. Stir-fry for an additional 3 minutes.

Return the scrambled eggs to the skillet, mixing them well into the quinoa and vegetable medley. Drizzle sesame oil over the top.

Spoon the quinoa fried rice onto plates, garnishing with extra green onions if you like. Serve warm.