Step 1

Heat 2 Tbsp oil in a large non-stick skillet on med-high heat. When it’s hot, add in the shrimp, season with S&P. Allow to cook for about 1 minute, flip and cook another minute until cooked through. Remove to a plate and set aside.

Step 2

Add another drizzle of oil, if needed, and add in the chicken. Season with S&P and cook, stirring occasionally, until browned and cooked through. Remove to a plate and set aside.

Step 3

Turn the heat down to med-low. Add a drizzle of sesame oil to the skillet. Pour in the eggs and allow to cook, undisturbed, until almost set. Flip and cook another minute. Slide onto a board and slice into ribbons.

Step 4

Turn the heat back up, add in another drizzle of oil and the onion. Cook until slightly softened.

Step 5

Add the rice to the skillet, spread into an even layer and leave to cook, undisturbed for 2-3 minutes. Stir and leave to cook another 2-3 minutes until the rice is browned and crisp in spots.

Step 6

Add in the soy sauce, remaining sesame oil, butter, peas and a pinch of salt. Mix well.

Step 7

Add the shrimp, egg and chicken back into the pan and stir.

Step 8

Top with the green onions and serve.