Ingredients:

  • 1 lb sirloin steak, diced into 1/2-inch cubes
  • 1/2 lb large shrimp, peeled and deveined
  • 4 cups cooked jasmine rice, chilled at least 12 hours (up to 2 days recommended)
  • 4 large eggs, lightly beaten
  • 3 tbsp avocado oil
  • 1 cup frozen peas and carrots
  • 1/2 white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp grass-fed butter

Instructions:

  1. Preheat the Blackstone griddle to medium-high heat (approximately 400°F). Spread a thin layer of avocado oil across the surface.
  2. Place the diced sirloin and shrimp on the hottest zone of the griddle. Sear until a mahogany crust forms (about 3-4 minutes), then move the proteins to the cooler edge of the griddle.
  3. Add the onions, peas, and carrots to the center of the griddle. Use a squeeze bottle to apply a small amount of water and cover with a basting dome for 60 seconds to flash-steam. Toss in garlic and ginger during the last 30 seconds.
  4. Spread the chilled jasmine rice over the high-heat zone. Use spatulas to break up any clumps, ensuring even contact with the griddle surface to achieve a crispy texture.
  5. Create a clear space on the griddle and pour the beaten eggs. Scramble quickly until soft-set, then incorporate them into the rice and vegetable mixture.
  6. Combine all ingredients together. Drizzle with soy sauce, sesame oil, and white pepper. Add the grass-fed butter for a final gloss, toss thoroughly for 1 minute, and serve immediately.