Heat neutral oil in a large skillet or wok over medium-high heat. Add chicken thighs and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

In the same skillet, add the shrimp. Cook for 2-3 minutes until pink and opaque. Remove and set aside.

Melt 1 tbsp of butter in the pan. Add the sliced onion, garlic, ginger, and mixed veggies. Sauté for 3-4 minutes until softened.

Push the vegetables to one side of the pan. Pour in the beaten eggs and scramble until fully cooked.

Add the remaining 1 tbsp of butter and the chilled cooked rice. Break up the rice grains and toss everything together.

Return the chicken and shrimp to the pan. Pour in the soy sauce, sesame oil, and oyster sauce. Toss constantly for 2-3 minutes until evenly coated and heated through. Season with salt and pepper to taste.