Melt 1 Tbsp of butter in your wok or skillet and add the egg. Stir just like you're making scrambled eggs, which you basically are.
Move the eggs to a bowl, add in another tablespoon of butter. Once melted, toss in the carrots, onions, and garlic. Saute until the carrots are starting to get soft, about 6-7 minutes depending on how small you've chopped them.
Remove the veggies and melt the remaining butter. Toss in the beef and cook for about 3-5 minutes, or until done. Remove and set aside with the veggies and eggs.
Add in the shrimp and cook until done. I used raw shrimp, so it took about 4 minutes. Pre-cooked shrimp can be heated up a shorter period.
In a bowl, mix together the soy, teriyaki, sesame oil, and optional MSG.
Return the eggs, beef, shrimp, and veggies to the wok.
Add the rice, carefully breaking it up, and add the sauce.
Stir everything together until it's hot and incorporated. Enjoy!