Cook the Jasmine rice. Set aside on a plate. Flatten it out. Let cool.

Season the shrimp and cubed chicken with salt (I use Adobo). Cook the shrimp and chicken ahead of time. Fry hot and quick. If using a griddle, cook the chicken first, adding the shrimp half way through the chicken cook so they end up done at the same time.

When done, remove onto a plate.

Chop green onion & carrot into small pieces. Separate the white/light green parts from the dark green parts.

Put 2 tablespoons of oil in a wok (or on a hot griddle) and add the white/light green parts of the onion to make green onion oil. Fry on medium. When you smell the aroma, turn it up to med high.

Crack the eggs into the wok and stir it in quickly. Cook the egg completely.

Add cooked rice and stir it until everything is mixed well.

Move the rice in one corner. Add all of the soy sauce in the middle of the wok or griddle. Wait for a second for the smoky umami flavor. Bring the rice over into the bubbling soy sauce and mix well. Add more if you like the soy flavor.

Add 1 tablespoon of oyster sauce and stir-fry.

Add the rest of the green onion

Add the cooked shrimp and chicken back into the wok/griddle. Mix thoroughly.

Add 1 teaspoon of fish sauce along the edge of the wok/griddle. Work that into the rice. Stir-fry it for another minute.

Fill a medium sized bowl with the rice mixture. Smash it in the bowl tight. Turn it over on a plate.

Garnish the top with chopped carrots. Serve.