How long to cook green onions relative to other vegetables I'm planning to put some green onions into my fried rice. 

Normally when I make fried rice I'll brown some yellow onions in a big covered pan, add some slow cooking vegetables(Eg: carrots), leave that for a bit, add some quicker cooking vegetables(Eg: broccoli crowns), leave that for a bit, and then add the stuff that takes very little time to cook or is already cooked(Eg: Meat, rice, peas).

At what stage of this process should the green onions be added for best results?
I typically chop up the white and green parts of the green onion, and add them at different times during cooking:

I'll add the white part fairly early in the cooking.  (not as early as I would with bulb onions, as I cut the green onions more finely).  I want them to cook for a minute or two to take out the harshest flavors, but not cook too much.  I generally add them a minute or so before I add the rice to cook.

After I've cooked the rice for a bit, I'll add the green part.  This lets it soften up just a bit, but not really cook down.