Shrimp and Steak Fried Rice

Shrimp and steak fried rice is one of those weeknight dinners that feels like a treat but comes together quickly with ingredients you likely already have. Satisfying bites of juicy ribeye steak and plump shrimp mingle with tender veggies and fluffy rice, all coated in a delicious savory sauce. Every time I make this, my family cannot believe we are not at a hibachi grill restaurant.

The first time I tried making this was on a whim to rescue leftover steak. Now it is a regular at our dinner table. My teenagers claim it tastes better than our favorite takeout.

Ingredients

• Ribeye steak: gives each bite a rich and beefy flavor with a tender mouthfeel choose well marbled steak for best results
• Raw shrimp: brings a delicate sweetness and firm texture look for wild caught if possible and avoid pre cooked for freshness
• Day old cold rice: is key for getting every grain separate and never mushy long grain types like jasmine or basmati are best
• Chopped onion and carrots: lend natural sweetness and balance the savory flavors choose bright crisp carrots and firm onions
• Green onions: add crunch and fresh flavor slice them right before adding for maximum color
• Eggs: create ribbons of softness and extra protein farm fresh large eggs make all the difference
• Garlic: infuses the rice with deep aroma use plump heavy cloves for full flavor
• Soy sauce: forms the umami backbone opt for low sodium for better control
• Brown sugar: tames the saltiness with subtle caramel notes
• Oil with a high smoke point: like avocado or peanut keeps things from sticking and helps with caramelization
• Yum yum sauce for serving: adds a creamy tangy finish to every bite

How To Make Shrimp and Steak Fried Rice

Marinate the Proteins:

Coat bite sized steak pieces in soy sauce and brown sugar then repeat for shrimp in a separate bowl. Let both marinate while preparing other ingredients. This short soak deeply flavors the proteins and ensures tenderness.

Cook the Steak:

Heat your wok or skillet until very hot and swirling with a little oil. Spread steak pieces in a single layer and cook for one minute until the first side gets deeply seared. Flip each and cook another minute for juicy bites with caramelized edges. Remove to a plate quickly so nothing overcooks.

Cook the Shrimp:

Add marinated shrimp to the hot wok in a single layer. Sear for about two minutes on the first side just until the pink color creeps up the edges. Flip and cook for another minute. Remove as soon as they curl and turn opaque for perfect tenderness.

Sauté the Vegetables:

Pour in more oil if needed and sauté diced carrots and onions for three to four minutes until onions turn translucent. Stir in minced garlic for just one minute so it releases fragrance but does not brown.

Cook the Eggs:

Shove veggies to one side of the wok and pour in beaten eggs. Let them set undisturbed for about ten seconds then gently scramble until just cooked but still glossy. This creates those classic scrambled egg ribbons throughout the rice.

Fry the Rice:

Add cold rice straight from the fridge breaking up any clumps. Stir vigorously to mix in the eggs and veggies. Drizzle with remaining soy sauce and sprinkle in the rest of brown sugar. Fry for a few more minutes until the rice is hot slightly crisp and steamy.

Combine Everything:

Return steak and shrimp to the wok. Add in the sliced green onions. Toss gently to distribute and fry for thirty seconds more just to blend flavors and colors. Serve immediately with a side of yum yum sauce.

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The key to this dish is always using cold day old rice. I once made the mistake of tossing in fresh rice and ended up with a sticky mess. After that I always plan to make extra rice the night before or spread fresh rice on a tray to cool fast in the refrigerator.

The Rice Secret

Restaurant quality fried rice has a bounce to the grains that is impossible with freshly cooked rice. Storing rice uncovered in the fridge overnight dries it just enough. If you are short on time and only have fresh rice cook it then spread it thinly on a tray and chill it for a few hours before using. This little trick changes everything about the final texture.

Smart Substitutions

This recipe is endlessly flexible. Swap out ribeye for diced chicken thighs or pork for another delicious protein variation. For a vegetarian twist use extra firm tofu marinated just as you would the steak. No fresh vegetables on hand Frozen mixed veggies from the freezer section are a great shortcut. Brown rice or even cauliflower rice also work if you want to change things up while keeping the steps the same.

Serving Suggestions

Serve your fried rice with a bowl of light miso soup or a crunchy cucumber salad tossed with rice vinegar and sesame oil for a fresh counterpoint to the hearty rice. If you like some heat a spoonful of sriracha mayo works beautifully in place of yum yum sauce. For special occasions pile all the fried rice into a big platter garnish with more green onions or toasted sesame seeds and watch everyone dive in.

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Recipe FAQs

→ How can I make the rice less sticky?

Using day-old refrigerated rice helps dry the grains slightly, preventing clumping and mushiness during stir-frying.

→ Can I use different proteins besides shrimp and steak?

Yes, chicken, pork, or firm tofu can be substituted to tailor the dish to your preference.

→ What type of rice works best in this dish?

Long-grain varieties like jasmine or basmati stay fluffy and separate, ideal for stir-frying.

→ How do I balance the sweet and salty flavors?

Adjust the amounts of soy sauce and brown sugar according to your taste to achieve the perfect balance.

→ Is it possible to add other vegetables?

Absolutely, ingredients like peas, bell peppers, or snap peas work well and add texture variety.

→ What role do eggs play in this dish?

Eggs add a comforting richness and extra protein while blending smoothly into the rice for silkiness.