1. Beat the eggs with the salt and pepper. Heat the butter in a pan and pour in the eggs. Cook as an omelet, until set, then remove from the pan and cut into slivers.
2. In a preheated wok, heat the oil and stir-fry the garlic until fragrant. Add the onion and stir-fry for 1 minute, then add the green bell pepper and stir for 1 more minute. Stir in the rice and when the grains are separated, stir in the light soy sauce and cook for 1 minute.
3. Add the scallion and egg strips and stir well, then finally add the bean sprouts and sesame oil. Stir-fry for 1 minute and serve.