Cook the rice using 6 cups of rice and 9 cups of water. Once cooked, spread it out or fluff it and refrigerate overnight, or at least 3–4 hours, until completely cold.

Mix together all of the yum yum sauce ingredients and refrigerate.

In a bowl, combine the steak with the salt, pepper, garlic powder, soy sauce, and Worcestershire sauce. Let marinate while you prep everything else.

Toss the shrimp with the Onion Butter seasoning and avocado oil.

Heat the Blackstone over medium-high heat. Cook the steak until browned and cooked to your desired doneness. Finish with the butter and soy sauce, then remove.

Cook the shrimp for 1–2 minutes per side. During the last minute, add the butter, garlic, and lemon juice. Toss together and remove immediately.

On the Blackstone, add the diced onion, peas & carrots, and cold rice, keeping each in its own section of the griddle. Let the rice cook undisturbed for 2–3 minutes until the bottom begins to turn lightly golden and crispy. Flip and continue cooking until the rice is hot with crispy bits throughout.

Season the rice with the soy sauce, sesame oil, garlic powder, and black pepper. Toss until evenly coated.

Push the rice to one side of the griddle. Crack the eggs onto the empty side and scramble them. Once cooked, mix the eggs into the rice. Add the butter and toss everything together until the butter is completely melted and evenly coats the rice.

Top with sliced green onions and serve with the steak, shrimp, and plenty of yum yum sauce.