Whip egg with cream, salt, pepper.
Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted.
Add egg, and cook until scrambled, stirring occasionally.
Remove egg, and transfer to a separate plate.

Add an remaining butter to the pan and heat until melted.
Add carrots, onion, peas and garlic.
Season with a generous pinch of salt and pepper.
Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, Add the rice, green onions, soy sauce and hoisin, and stir until combined.
Continue stirring for an additional 3 minutes to fry the rice.
Add in the eggs and stir to combine.
Remove from heat, and stir in the sesame oil until combined.