Shrimp Steak Fried Rice (Printable Version)
Tender shrimp and steak tossed with vegetables and soy for a rich, balanced one-pan meal.
# Ingredients:
→ Proteins
01 -
225 grams ribeye steak, cut into bite-sized pieces
02 -
225 grams raw shrimp, peeled and deveined
03 -
2 large eggs, beaten
→ Vegetables
04 -
100 grams diced carrots
05 -
100 grams diced onions
06 -
40 grams sliced green onions
07 -
3 grams minced garlic (about 1 clove)
→ Staples & Sauces
08 -
360 grams day-old cooked long-grain rice (preferably jasmine or basmati)
09 -
60 milliliters soy sauce, divided
10 -
15 grams brown sugar, divided
11 -
30 milliliters high smoke point oil (avocado or peanut oil preferred)
→ Condiments
12 -
Yum yum sauce for serving, optional
# Steps:
01 -
Combine 15 milliliters soy sauce with 7.5 grams brown sugar in a bowl. Toss steak pieces until evenly coated. In a separate bowl, mix remaining soy sauce and brown sugar, then coat shrimp. Allow both to marinate while preparing other ingredients.
02 -
Heat wok or large skillet over medium-high heat until slightly smoking. Add 15 milliliters oil, swirl to coat. Place steak pieces in a single layer without overcrowding. Cook undisturbed for 60 seconds to develop a deep sear, flip and cook for another 60 seconds. Remove to a clean plate.
03 -
In the same wok, add marinated shrimp evenly. Cook for 2 minutes on one side until pink edges appear, flip and cook for 1 additional minute until shrimp curl into a C shape. Remove to plate with steak.
04 -
Add remaining 15 milliliters oil to wok. Add diced carrots and onions, stirring frequently for 3 to 4 minutes until onions turn translucent. Add minced garlic and stir continuously for 60 seconds until fragrant but not browned.
05 -
Push vegetables to one side of the wok creating space. Pour beaten eggs into the cleared area and let set for 10 seconds, then gently stir to scramble. Cook until eggs are just set but retain a glossy texture.
06 -
Add cold rice directly to wok breaking up any clumps with a spatula. Stir vigorously to mix eggs and vegetables throughout. Drizzle remaining 45 milliliters soy sauce and 7.5 grams sugar over rice. Continue stir-frying for 2 to 3 minutes until heated through and slightly crisp.
07 -
Return cooked steak and shrimp to wok and toss gently to combine evenly. Add sliced green onions and stir for 30 seconds until heated through. Serve immediately with yum yum sauce on the side.
# Notes:
01 -
Using day-old refrigerated rice is crucial for achieving the desired texture and preventing mushiness.
02 -
Allow the wok to reach proper temperature before cooking to attain the authentic wok hei flavor.
03 -
Cut ingredients uniformly to ensure even cooking.