Preparation:

Step 1: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced steak, seasoning with salt and pepper. Stir-fry the steak for about 3-4 minutes or until browned and cooked through. Once done, remove the steak from the skillet and set it aside on a plate.

Step 2: Using the same skillet, add the shrimp. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and are fully cooked. Like the steak, remove the shrimp from the skillet and set aside.

Step 3: To the same skillet, add 2 tablespoons of sesame oil. When the oil is hot, sauté the minced garlic and chopped onion for about 3 minutes until the onion becomes translucent and fragrant. Stir frequently to avoid burning the garlic.

Step 4: Add the thawed peas and carrots to the skillet with the garlic and onions. Cook for an additional 2-3 minutes, stirring occasionally, until the vegetables are tender and warmed through.

Step 5: Push the vegetables to one side of the skillet, making space for the eggs. Pour the lightly beaten eggs into the empty side of the skillet. Scramble the eggs for 2-3 minutes, stirring continuously, until fully cooked and no longer runny.

Step 6: Now, add the day-old cooked rice to the skillet. Toss the rice with the vegetables and scrambled eggs, breaking up any clumps of rice as needed. Let the rice cook for about 3 minutes, stirring occasionally, so it gets heated through and slightly crispy.

Step 7: Return the cooked steak and shrimp to the skillet. Stir everything together gently, ensuring the steak and shrimp are evenly distributed throughout the rice and vegetables.

Step 8: Drizzle 2 tablespoons of soy sauce over the rice mixture and continue stirring. Let everything cook for an additional 2-3 minutes, allowing the flavors to meld together.

Step 9: Once the rice is cooked to your liking, remove the skillet from heat. Garnish the fried rice with chopped green onions for a fresh and vibrant finish.