Heat the butter and vegetable oil in a large wok or skillet over medium-high heat.

Add the ground pork, season with a pinch of salt and pepper, and cook until no longer pink, about 5 minutes.

Stir in the garlic and ginger; sauté until fragrant, about 30 seconds.

Add the carrots and broccoli; stir-fry until vegetables are tender-crisp, 2–3 minutes.

Push the pork and veggies to one side of the pan. Pour the beaten eggs into the empty side, scramble until just set, then mix with the pork mixture.

Stir in the chilled rice and frozen peas; break up any clumps and combine evenly.

Pour the soy sauce and sesame oil over the rice; toss to coat all grains and heat through.

Remove from heat, garnish with sliced green onions, and adjust seasoning if needed.