Melt 1 Tbsp of butter in a large skillet. Add the beaten eggs and season lightly with table salt.
Cook in a solid sheet. Carefully fold and remove from the skillet. Slice into strips and set aside.
Drizzle the skillet with olive oil. Add the ground beef, green onion, garlic salt and black pepper. (Reserve 2 Tbsp green onion for garnishing)
Cook over medium-high until the beef has browned and no pink remains. Drain any excess fat from the pan.
In a small bowl, whisk together the teriyaki sauce, sesame oil, brown sugar, ground ginger and sriracha sauce.
Add to the skillet along with the rice and peas. Cook over medium stirring constantly.Cook just until the peas begin to thaw.
Add the egg strips and remaining butter to the skillet. Stir until the butter has melted then remove from the heat.
Serve immediately sprinkled with toasted sesame seeds and reserved green onion.