Instructions
Step 1 Heat 1 tablespoon vegetable oil in a large skillet or griddle over medium-high heat.
Step 2 Season steak with salt, pepper, and paprika, then sear until browned and cooked to your preference. Remove and set aside.
Step 3 In the same pan, cook chicken until browned and fully cooked.
Step 4 Add garlic, then pour in teriyaki sauce and honey, stirring to coat the chicken.
Step 5 Mix cornstarch with water and add to the pan, cooking until the sauce thickens and becomes glossy. Remove chicken and set aside.
Step 6 Add butter to the pan and sauté broccoli, zucchini, onion, and carrots until tender-crisp.
Step 7 Push vegetables to one side and scramble the eggs until fully cooked.
Step 8 Add cooked rice, breaking up clumps, and stir well.
Step 9 Stir in soy sauce, oyster sauce, sesame oil, salt, and pepper, mixing thoroughly.
Step 10 Return steak to the pan and toss with the rice and vegetables until heated through.
Step 11 Serve glazed chicken and steak alongside the fried rice and vegetables.
Step 12 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat with a splash of water or oil to maintain moisture.
Microwave in short intervals, stirring between each, until evenly heated.
Avoid overcooking during reheating to keep steak tender and chicken juicy.
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