Rinse the rice under cold water until the water runs clear. In a medium-sized pot, combine the rice with 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork.

While the rice is cooking, peel and dice the carrots. Set aside. Dice the tomatoes and set them aside separately.

In a large frying pan or wok, heat 1 tablespoon of oil over medium-high heat. Crack the eggs into the pan and scramble them until they are fully cooked. Remove the eggs from the pan and set aside.

In the same pan, add 2 tablespoons of butter. Once melted, add the diced carrots and cook for about 5 minutes until they start to soften.

Add the diced tomatoes to the pan with the carrots, and stir occasionally for another 3-4 minutes until the tomatoes break down slightly.

Add the cooked rice to the pan with the vegetables. Stir in the scrambled eggs.

Season the fried rice with 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of sugar. Stir everything together for another 2-3 minutes until well mixed and heated through.

Taste the rice and adjust the seasoning if necessary. Serve hot.