1 lb cooked shrimp, peeled and deveined OR cooked chicken, chopped (Note: Rotisserie chicken works well in this recipe)
4 Tbsp butter, divided
1 small onion, finely diced
1 cup frozen peas and carrots OR mixed vegetables
3 cloves garlic, minced
¼ cup low sodium soy sauce, more to taste
2 green onions, thinly sliced
1 Tbsp sesame oil
Salt and pepper, to taste
If using shrimp, add 1 Tbsp of butter to a large pan and heat over medium-high heat. Add shrimp and cook about a minute per side until just turning opaque. Add salt and pepper, tossing to combine. Place on a plate and set aside. If using cooked chicken, add at the very end.
Add 1 Tbsp of butter to the same pan. Add onion, frozen peas and carrots, and garlic, stirring to combine. Saute until onions have softened, about 5 minutes.
Increase heat to high, add remaining butter and stir until melted. Immediately add prepared rice, soy sauce and green onions, stirring to combine. Allow rice to sit undisturbed for a minute between stirring to crisp bottom.
Remove from heat, stir in sesame oil and cooked shrimp or chicken, taste and season with salt/pepper and additional soy sauce if needed.