Start by preparing the rice. Rinse the rice under cold water, then cook it in a pot with 3 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 18-20 minutes until the rice is tender and the water is absorbed.

While the rice is cooking, slice the beef and chicken into thin strips. Season them with salt and pepper.

In a bowl, combine the flour and half of the soy sauce. Toss the beef and chicken in this mixture to coat them lightly.

Heat 1 tbsp of oil in a large pan over medium-high heat. Add the beef strips and cook until they are browned. Remove from the pan and set aside.

In the same pan, add another tablespoon of oil and cook the chicken strips until golden brown. Remove and set aside with the beef.

Thinly slice the carrots and dice the tomatoes. In the same pan, add butter and then add the carrots. Sauté for about 5 minutes until they start to soften.

Add the diced tomatoes to the carrots and cook for another 3-4 minutes, until the tomatoes soften.

Return the beef and chicken to the pan. Add the remaining soy sauce and sugar, stirring everything together. Cook for another 3-4 minutes to combine the flavors.

In a separate small pan, scramble the eggs until fully cooked and then mix them into the stir-fry. Mix well.

Serve the hearty beef and chicken stir-fry over the cooked rice, ensuring each serving gets a good mix of meat, vegetables, and scrambled eggs.