First, cook your rice according to its directions. For this recipe, we wound up using instant rice, simply for speed purposes. No matter what type of rice you use, make sure all of its water is fully absorbed. Once your rice is fully cooked, set it aside.
While your rice is cooking, chop your onion, carrots, cabbage, and green onion. You will want to make sure the pieces are small enough to cook quickly and blend into the fried rice.
Once everything has been chopped, take out a large saute pan or wok. We used a cast iron wok, which worked very well for distributing heat and containing the whole recipe. Melt your butter in the pan over medium to high heat. Then add the chopped vegetables. You will want to cook the vegetables, stirring continuously, until they just begin to soften (about 5 minutes). If you cook the vegetable too long, they will turn mushy and burn!
When the vegetable pieces seem ready, add the cooked rice to the pan and stir thoroughly. The vegetables should begin to distribute evenly among the rice. Then add in the soy sauce and remaining seasonings. Continue to stir until the seasonings also seem evenly distributed. Turn off the heat and move the rice into a serving bowl. We did not think this recipe needed any additional seasoning, but I suggest you taste the dish and add any salt/pepper/garlic powder to taste at this time.