Surf & Turf Fried Rice

Crack 4 eggs into a bowl and whisk until combined. Set aside.

Cut up ribeye steak into 1/2-inch cubes.

Set a large skillet or wok to medium heat. Add in 1 Tbsp avocado oil and once hot, add in the steak with 1 tsp each of salt and pepper. Cook for 6-8 minutes or until seared all over. Remove from pan and set aside.

In the same pan, add the shrimp, season with 1 tsp each of salt and pepper. Cook by stirring constantly for 4-6 minutes. Remove from pan and set aside.

With the pan still on medium heat, add in the 1 Tbsp toasted sesame oil. Once hot, add in the onion, garlic, ginger and bell pepper. Cook by stirring constantly for 4-6 minutes or until softened. Remove and set aside.

Add 1 more Tbsp of avocado oil to the skillet with the rice and the white parts of the green onions, cook stirring constantly for 3-4 minutes.

Add in the frozen mixed veggies and cook stirring for 2 more minutes.

Add in the soy sauce, oyster sauce and sriracha (if using), mix well into the rice and cook for 2 more minutes.

Add back in the onion and pepper mixture, and stir to combine.

Push all the rice and veggies to the sides of the pan leaving a well in the middle. Add in 1 more tbsp oil, then pour in the eggs and start stirring until they cook and thicken up, about 4 minutes.

Once the eggs are mostly scrambled, start mixing in all of the rice with the eggs.

Add in the cooked steak and shrimp and mix until fully combined. Cook for 2 more minutes and turn off the heat.

Serve the fried rice and garnish with more sriracha if desired, toasted sesame seeds and the green parts of the green onions.