Shrimp Fried Rice

Ingredients:
1 TBS olive oil
5 TBS butter, divided
1 1/2 cups onions, chopped
4 cloves garlic, minced
2 - 12 oz bags frozen peas and carrots mix (thawed)
4 large eggs, beaten
1 lb shrimp, peeled and deveined (tails off)
8 -10 TBS soy sauce
6 tsp oyster sauce
1 TBS ginger, minced
1 TBS lemongrass, minced 
2 TBS toasted sesame oil
8 cups cooked rice, cooled
1/2 cup scallions, chopped

Directions:
1.  In a large skillet heat oil and 1 TBS butter on med/high heat.  Add onion, stir and cook for 5 mins. Add garlic, stir and cook for 3 mins.
2.  Add peas and carrots, stir and heat for 5 mins.
3.  Spread vegetables to the inside/outer edge of the skillet making a hole in the center.  Add remaining butter, melt.  (adjust temperature, if needed).  Scramble the beaten eggs in the center of the skillet.  When the eggs are cooked move to the outside edge of the pan.  Add the shrimp to the center of the skillet and cook approx 4 mins on each side or until pink.  Stir in the soy sauce, oyster sauce, ginger, and sesame oil.
3.  Fold in rice until well blended.  Season with salt and pepper, to your liking.  Fry the rice for 5 mins.  Turn off the burner and fold in scallions.