In a bowl, combine the peeled shrimp and crab meat with soy sauce, sesame oil, minced garlic, minced ginger, lemon juice, and a pinch of white pepper. Mix well and allow the seafood to marinate for 10-15 minutes while you prepare the other ingredients.

Chop your carrots, bell peppers, onions, green onions, and ginger into uniform, bite-sized pieces. Set everything aside in an organized manner.

Place a large wok or non-stick skillet over high heat until it’s slightly smoking. Add vegetable oil and swirl to coat the surface.

Carefully add the marinated shrimp and crab to the hot wok, stir-frying for 2-3 minutes until cooked through. Remove from wok.

Toss in minced garlic, ginger, and chopped onions, stir-frying for about 30 seconds until fragrant.

Introduce the prepared carrots, green peas, and diced bell peppers to the wok, stir-frying for 2-3 minutes until slightly tender.

Push the vegetable mixture to one side of the wok, pour the beaten eggs into the empty side, allowing to set before gently scrambling.

Incorporate the day-old jasmine rice into the wok, breaking up clumps and stir-frying for 3-4 minutes.

Pour in the soy sauce, oyster sauce, and a drizzle of sesame oil. Stir continuously for 1-2 minutes while seasoning with salt and black pepper.

Return the cooked shrimp and crab to the wok, tossing everything together for 1-2 minutes. Optionally, add unsalted butter for richness.

Garnish with freshly chopped green onions or a sprinkle of sesame seeds. Serve immediately while hot.