In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat until the oil is shimmering. Add the chicken and spread it out in a single layer. Allow to cook, without stirring, until the chicken has begun to brown. Stir and continue to cook until chicken is just barely done. Don't overcook. Remove the chicken from the skillet into a large bowl.
Add more oil to the skillet/wok if needed. Add the shrimp in a single layer and cook until the side against the pan has started to brown slightly and the shrimp has begun to curl up. Flip each shrimp over and cook until done, about one minute. Remove the shrimp to the bowl with the chicken.
Again, add more oil as needed. Add the slivered onion and pepper to the pan, along with the white parts of the green onion. Cook and stir until the vegetables have started to soften and have picked up a bit of browning. The vegetables should be half-crisp. Add the ginger and garlic and stir for about 30 seconds. Remove the onion/pepper mix to the bowl with the meat.
Add another tablespoon of oil to the pan and add the rice. Break up any clumps and spread the rice out in an even layer across the whole pan. Allow to cook, without stirring, until the rice starts to brown slightly on the bottom. Stir, then repeat the spreading / browning two more times, or until the rice is hot and it has as many crispy browned bits as you would like.
Push the rice to one side of the skillet. Add the eggs and stir constantly, until the eggs are just shy of a soft scramble. Stir the eggs into the rice.
Add the peas and carrots. Add all of the meat and vegetables to the pan with the rice. Add the sauce.
Continue cooking and stirring until everything is hot and well-mixed.
Top with the green onions. Serve hot.