Instructions
Step 1 Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced beef, season lightly with salt and pepper, and cook until browned. Remove and set aside.
Step 2 In the same pan, add another tablespoon of oil and cook the chicken pieces until golden and fully cooked. Remove and set aside with the beef.
Step 3 Add a bit more oil if needed, then sauté garlic and ginger until fragrant.
Step 4 Add broccoli florets and cook for 3–4 minutes until tender-crisp.
Step 5 Push everything to one side and pour in the beaten eggs. Scramble until just cooked.
Step 6 Add mixed vegetables and cooked rice, stirring well to combine and break up any clumps.
Step 7 Pour in soy sauce, oyster sauce, and sesame oil, mixing thoroughly to coat the rice evenly.
Step 8 Return the cooked beef and chicken to the pan and toss everything together.
Step 9 In a small bowl, mix cornstarch and water, then add to the pan if you prefer a slightly thicker, glossy finish. Stir well.
Step 10 Add chopped green onions, cook for another minute, then remove from heat and serve.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or oil to refresh texture.
Microwave in short intervals, stirring between each for even heating.
Avoid overcooking during reheating to keep beef tender and broccoli crisp.
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