Make sure your rice is cold and dry (this prevents it from clumping).

Chop all vegetables and set aside.

Pat the salmon and shrimp dry with paper towels.

In a small bowl, whisk together soy sauce, honey, minced garlic, ginger, sesame oil, and black pepper.

Heat butter in a skillet over medium-high heat.

Sear the salmon skin-side down first for 3–4 minutes, then flip.

Pour the honey garlic mixture over the salmon and cook another 3–4 minutes, spooning the glaze over the top until the fish is caramelized and glossy.

Remove from heat and set aside.

In the same pan, add a drizzle of sesame oil.

Add shrimp seasoned with garlic powder, soy sauce, paprika, and black pepper.

Sauté 2–3 minutes per side until pink and lightly golden.

Remove shrimp and set aside with the salmon.

In a large wok or deep skillet, heat 1 tablespoon oil over medium-high heat.

Add onions, carrots, broccoli, and bell peppers. Stir-fry 3–4 minutes until slightly tender but still crisp.

Add minced garlic and stir for 30 seconds.

Push the veggies to one side and pour in the beaten eggs. Scramble until just cooked.

Add cold rice, breaking up clumps with your spatula.

Pour in soy sauce, oyster sauce, sesame oil, and black pepper. Mix well to coat every grain evenly.

Toss in the cooked shrimp and sliced jalapeños. Stir-fry for another 2–3 minutes until everything is evenly combined and the rice takes on a deep brown color.

Serve a generous portion of shrimp & veggie fried rice on a large plate.

Place the glazed salmon fillet on top or to the side.

Spoon a little of the honey garlic glaze from the pan over the salmon and shrimp.

Garnish with extra jalapeño slices and chopped green onions for a fresh, spicy finish.