Instructions
Step 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
Step 2 Add chicken and cook until browned and fully cooked.
Step 3 Add garlic and sauté until fragrant.
Step 4 Pour in teriyaki sauce, soy 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 In the same pan, cook shrimp for 2–3 minutes until pink and cooked through, then remove and set aside.
Step 7 In a separate pan, heat remaining oil and scramble the eggs until fully cooked.
Step 8 Add peas and carrots and cook for 2–3 minutes.
Step 9 Add cooked rice, breaking up clumps, and stir well.
Step 10 Stir in oyster sauce, sesame oil, salt, and black pepper, mixing thoroughly.
Step 11 Return chicken and shrimp to the pan and toss everything together until heated through.
Step 12 Garnish with chopped green onions and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container 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 to keep shrimp tender and chicken juicy.
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