Heat a cast-iron skillet over medium heat for 5 minutes. Add toasted sesame oil and the minced yellow onion. Stir occasionally until the onion becomes clear and slightly browned (about 10-15 minutes).
Add the minced garlic and stir for another 30 seconds.
Stir in the frozen vegetables just until defrosted. Remove to a large serving bowl.
Create an open well in the middle of the skillet and crack the eggs into it. Using a wooden spoon, break them up without scrambling, and cook until almost set. Remove them from the pan, placing them atop the bowl of vegetables.
Add grass-fed butter and 1 tbsp avocado oil to the now-empty skillet, turn up the heat to medium-high and and give it a swirl.
Spread the rice evenly into the skillet, and let fry undisturbed for 2-3 minutes (allowing it to get a little crispy on the bottom).
Stir in the sliced scallion and transfer to the bowl of vegetables and eggs.
Pour in the soy sauce and mix well. Sprinkle with Gomasio or toasted sesame seeds before serving!
