Description
A flavorful and quick Shrimp and Steak Fried Rice recipe combining tender ribeye or sirloin steak, succulent shrimp, and fluffy jasmine rice with savory soy and oyster sauces, perfect for a satisfying weeknight meal.
Ingredients
Scale
Protein
- 6 oz ribeye or sirloin steak, cooked and sliced
- 6 oz large shrimp, peeled and deveined
- 2 large eggs, beaten
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 small white onion, diced
- 2 stalks green onions, chopped (separate white and green parts)
Rice
- 3 cups cooked jasmine rice, cold and day-old
Sauces & Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil (canola or avocado)
Seasonings
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice the cooked steak into bite-sized pieces and pat the shrimp dry with paper towels. Beat the eggs in a bowl and chop the onions and garlic, separating the white and green parts of the green onions.
- Cook Eggs: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble them gently until just set. Remove the scrambled eggs from the pan and set aside.
- Cook Shrimp: Add the shrimp to the hot pan and sear for 1 to 2 minutes per side until just cooked through and opaque. Remove the shrimp and set aside.
- Sear Steak: Briefly sear the steak pieces in the pan to warm them up and develop a slight caramelized crust. Remove and set aside with the shrimp and eggs.
- Sauté Aromatics: Add the diced white onion to the pan and sauté for about 1 minute until slightly softened. Stir in the minced garlic and the white parts of the green onions, cooking until fragrant, about 30 seconds.
- Add Rice and Fry: Add the remaining 1 tablespoon of oil and the cold jasmine rice to the pan. Break apart any clumps and stir-fry for 4 to 5 minutes until the rice is heated through and slightly crisped.
- Combine Ingredients: Return the cooked eggs, shrimp, and steak to the pan. Add the soy sauce and oyster sauce (if using). Stir everything thoroughly to evenly distribute the flavors.
- Finish and Season: Drizzle the sesame oil over the fried rice and mix well. Season with salt and pepper to taste, adjusting as needed.
- Garnish and Serve: Toss in the green parts of the green onions just before serving to add freshness and color. Serve the fried rice hot.
Notes
- Use cold, day-old jasmine rice for best texture; freshly cooked rice can become mushy.
- The oyster sauce is optional but adds depth of flavor; substitute with hoisin or omit for a lighter dish.
- Adjust soy sauce quantity based on salt preference and soy sauce type used.
- For spicier variation, add chili flakes or a drizzle of sriracha when seasoning.
- Leftover fried rice can be refrigerated for up to 2 days and reheated over medium heat with a splash of water or oil.
