Melt 1 tablespoon of the butter in a large skillet or wok over medium-high heat. Add the white part of the green onions, bell pepper, and carrots and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.

Add the rice, tamari sauce, mirin, and sesame oil and stir to combine. Cook for 3 minutes to stir-fry the rice, stirring occasionally (for crispy, browned rice, let the mixture rest between stirs). Fold in another tablespoon of butter. Season to taste with salt and black pepper. If desired, season with more tamari sauce.

Meanwhile, melt the remaining tablespoon of butter in a large skillet or griddle over medium-high heat. Add the quail eggs, or chicken eggs and cook to your desired level of doneness (whites should be fully cooked). When using chicken eggs, you can also scramble them.

Transfer the fried rice to bowls and top with the eggs. Drizzle the sriracha over the eggs. Garnish with the green portion of the green onions and serve.