Fried Rice

3 cups cold leftover cooked rice
1/2 - 1 cup butter
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, diced
1 cup frozen peas
3 eggs, beaten
1/4-1/2 soy sauce, to taste
pepper

Melt butter in large non-stick skillet. Add onion, celery, and carrots. Saute until onions are transparent and carrots are crisp tender, about 5 minutes. Add peas and cook one minute more until peas are thawed. Push veggies to on side of skillet. Scramble eggs in empty side of skillet after the butter spreads from veggies. Mix eggs into veggies and season with pepper. Add soy sauce. Then slowly mix in rice by spoonful until all rice is added and all ingredients are well blended. Fry until steamy hot, stirring often.