If you haven't already, cook long-grain rice (1 cup uncooked = ~3 cups cooked). Spread cooked rice on a tray and chill for several hours or overnight in the fridge. Break up any large clumps before frying so grains are separate.

Mix sauces

In a small bowl combine low-sodium soy sauce, dark soy sauce (if using), oyster sauce (if using), sesame oil, white pepper and set aside.

Heat wok or skillet

Heat a large wok or heavy skillet over high heat until very hot (about 2–3 minutes). Add neutral oil and swirl to coat.

Scramble eggs

Add 1 tablespoon vegetable oil to the wok and pour in beaten eggs (beat the 2 eggs lightly with a pinch of salt first). Stir quickly to scramble until just set but still slightly soft. Remove eggs to a bowl and set aside.

Stir-fry aromatics & vegetables

Add remaining vegetable oil and butter to the hot wok. Add diced onion and white parts of scallions; stir-fry 30–45 seconds until fragrant and translucent. Add minced garlic and cook 10–15 seconds. Add thawed peas and carrots and stir-fry 1–2 minutes until heated through.

Add rice & sauce

Add chilled rice to the wok in batches if necessary, breaking clumps with the back of a spatula. Stir-fry rice, tossing constantly so grains separate, about 2–3 minutes. Pour the sauce mixture evenly over the rice and continue to stir-fry for another 1–2 minutes so sauce is absorbed and rice is evenly colored.

Combine protein & eggs

Add cooked protein (shrimp/chicken/ham) and the scrambled eggs back into the wok. Toss everything together for 1–2 minutes until heated through and well combined. Taste and adjust salt/pepper as needed.

Finish

Turn off heat and drizzle sesame oil over the rice. Add sliced green parts of the scallions and toss once to combine. Transfer to a serving dish.

Garnish (optional)

Sprinkle toasted sesame seeds and extra sliced scallions over the fried rice. Serve with lime wedges on the side for a bright squeeze if desired.