In a large skillet over medium heat, add olive oil and butter and allow butter to melt. Then add onions, carrots, and celery, cooking until onions become translucent, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add sesame oil to the pan and let it heat for approximately 1 minute, add the hot dogs and rice, cook for 3-4 minutes, allowing hot dogs to slightly brown and rice to warm through.
Push rice and vegetables to one side of the pan and add the eggs, scrambling them until cooked through and then incorporate into rice and vegetables, stirring gently.
Add the peas and the soy sauce and stir to combine. Cook until peas are al dente but warmed through.
Divide hot dog fried rice into four plates or bowls, top with scallions and serve immediately. Leftovers will keep covered in refrigerator for up to two days. Freezing leftovers is not recommended.
