Cut the pork tenderloin into very small pieces.
In a very large pan over medium heat, melt the butter. Add the whisked egg and cook to a slightly underdone scramble. Transfer to a plate.
Increase heat under pan to medium high and melt another 1 T of butter. Add the tenderloin pieces, stirring only occasionally in order to get them to brown. Once mostly cooked, add the garlic, stir, and cook for a few more minutes. Transfer to a large plate.
Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the minced carrots and cook until tender.
Add the minced garlic and ginger. Stir fry for one minute.
Add the cooked rice and stir fry for 2-3 minutes.
Next, add the cooked pork, thawed peas, and sliced green onions. Stir fry for 2-3 minutes.
Stir to combine to heat through. Add scrambled egg, green onions, soy sauce, sesame oil, and sesame seeds. Stir to combine. Add salt and pepper and additional soy sauce and/or sesame oil, if needed.