Name: Shrimp and Steak Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 cups cooked jasmine rice (cold or day-old preferred); 8 oz ribeye or sirloin steak, diced; 8 oz shrimp, peeled and deveined; 2 large eggs, beaten; 3 cloves garlic, minced; 1/2 medium yellow onion, chopped; 3 green onions, sliced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil (divided); Salt and pepper to taste

I love taking classic takeout favorites and turning them into something even better at home—and this Shrimp and Steak Fried Rice is the perfect example. It’s packed with bold, savory flavors and combines the rich umami of seared steak with the sweetness of juicy shrimp. All of that gets tossed with fragrant garlic, soft scrambled eggs, and perfectly seasoned rice for a meal that truly hits every note.

What makes this dish even better is how quick it comes together. With just one skillet or wok, you can recreate a restaurant-quality dish right in your kitchen. Whether it’s a weeknight dinner or an indulgent weekend feast, this recipe has become one of my absolute go-to’s. It’s hearty, balanced, and seriously satisfying.

Why You’ll Love This Shrimp and Steak Fried Rice

A balanced one-pan meal: You get protein from both shrimp and steak, veggies for crunch, and carbs from rice—all in one.
Bold, umami-rich flavors: Soy sauce, sesame oil, and garlic bring the magic to every bite.
Customizable to your taste: Easily adjust the heat, swap proteins, or toss in your favorite veggies.
Ready in under 30 minutes: Ideal for busy nights or quick meal preps.
Tastes better than takeout: Trust me, once you try this homemade version, you won’t crave delivery again.

What Kind of Rice Works Best for Shrimp and Steak Fried Rice?

For the best texture, day-old jasmine rice is my top pick. It’s slightly dry and firm, which helps it fry up nicely without turning mushy. If you don’t have leftover rice, just make a fresh batch, spread it out on a baking sheet, and chill it uncovered in the fridge for at least an hour. This helps reduce moisture and gives you that perfect, slightly chewy bite that fried rice is known for.

Short-grain rice tends to be too sticky, while basmati can be a bit too dry and aromatic for this recipe. Jasmine rice hits the sweet spot with its light floral notes and perfect medium-grain texture.

Options for Substitutions

Sometimes you just have to work with what’s on hand, and this dish is incredibly flexible:

Steak: You can sub in chicken, pork, or even tofu if you want to go meatless. Just make sure it’s cooked and well-seasoned before tossing it with the rice.
Shrimp: Try scallops, imitation crab, or simply leave it out for a beef-only version.
Soy sauce: Tamari works great if you need a gluten-free option. Coconut aminos can also be used for a slightly sweeter, lower-sodium choice.
Vegetables: I used green onions and onions, but you could add peas, carrots, bell peppers, or even a handful of spinach.
Rice: As mentioned, jasmine rice is ideal, but brown rice or even cauliflower rice can work in a pinch—just adjust cook times accordingly.

Ingredients for This Shrimp and Steak Fried Rice

Each ingredient in this recipe plays a key role in building layers of flavor and texture:

Cooked Jasmine Rice – Preferably day-old, this forms the base and gives the dish its signature texture when stir-fried.
Ribeye or Sirloin Steak – Tender, flavorful cuts that sear beautifully and add a rich, meaty depth.
Shrimp (peeled and deveined) – Juicy and sweet, they cook quickly and pair perfectly with the beef.
Eggs – Lightly scrambled for extra protein and a soft, creamy texture.
Garlic – Freshly minced, it infuses the oil and rice with bold aromatic flavor.
Soy Sauce – The primary seasoning that brings saltiness and umami.
Sesame Oil – A small drizzle goes a long way, adding a toasty, nutty aroma.
Vegetable Oil – For high-heat cooking; helps with the sear and keeps ingredients from sticking.
Green Onions – Stirred in at the end for freshness, color, and a mild bite.
Yellow Onion – Adds sweetness and body to the rice as it softens during cooking.
Salt and Pepper – Just enough to enhance and balance all the other flavors.

Step 1: Prepare the Ingredients

Before you start cooking, get everything ready. Dice the steak into bite-sized pieces, season lightly with salt and pepper, and set aside. Pat the shrimp dry and season as well. Crack the eggs into a bowl and beat them. Chop your onions and green onions, and make sure your rice is broken up and not clumped together.

Step 2: Sear the Steak

Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steak pieces and sear until browned on the outside and just cooked through, about 2–3 minutes. Remove from the pan and set aside.

Step 3: Cook the Shrimp

In the same pan, add a bit more oil if needed and toss in the shrimp. Sear for about 1–2 minutes per side until pink and slightly caramelized. Remove and set aside with the steak.

Step 4: Scramble the Eggs

Add a little more oil if the pan is dry, then pour in the beaten eggs. Scramble gently until just set, then push them to the side of the pan.

Step 5: Sauté the Aromatics

Add the chopped yellow onion and minced garlic to the same pan. Sauté for 1–2 minutes until fragrant and slightly translucent.

Step 6: Stir-Fry the Rice

Add the rice to the skillet, breaking up any remaining clumps. Let it sit for 1–2 minutes before stirring—this helps it crisp up a bit. Then mix it thoroughly with the onions, eggs, and aromatics.

Step 7: Season and Combine

Drizzle in soy sauce and sesame oil. Stir well to coat the rice evenly. Return the cooked steak and shrimp to the pan, tossing everything together until heated through and well mixed.

Step 8: Garnish and Serve

Turn off the heat and stir in the chopped green onions. Give it a final toss, taste for seasoning, and serve hot.

How Long to Cook the Shrimp and Steak Fried Rice

This dish comes together quickly—another reason I love it. From start to finish, the total cook time is about 15 to 20 minutes, assuming your ingredients are prepped and ready:

Steak: 2–3 minutes to sear
Shrimp: 2–3 minutes total
Eggs: 1–2 minutes
Veggies & Rice stir-fry: 8–10 minutes

It’s fast-paced once the heat’s on, so make sure all your ingredients are chopped, measured, and nearby before you start.

Tips for Perfect Shrimp and Steak Fried Rice

Use cold, day-old rice: Freshly cooked rice will turn mushy. Cold rice fries up dry and slightly crispy—just what you want.
High heat is key: A hot pan sears the meat and helps the rice fry rather than steam.
Don’t overcrowd the pan: Cook proteins in batches if needed so they brown instead of boil.
Pre-scramble eggs: Cooking them separately gives you better texture and control in the dish.
Season gradually: Taste as you go and adjust soy sauce or salt to avoid over-seasoning.
Use a wok if you have one: It distributes heat more evenly and gives fried rice that slightly smoky “wok hei” flavor.
Slice ingredients evenly: This helps everything cook at the same pace, avoiding overcooked shrimp or underdone onions.

Watch Out for These Mistakes While Cooking

Even though Shrimp and Steak Fried Rice is simple, a few easy-to-make errors can throw off the final result:

Using warm or freshly cooked rice: This creates a gummy texture. Always go with cold, day-old rice or chill freshly made rice in the fridge.
Overcooking the shrimp or steak: Both proteins cook quickly and can become rubbery or dry if left on the heat too long.
Skipping the high heat: Medium or low heat will steam everything instead of giving you that slightly crisp, caramelized edge on the rice and meat.
Adding too much soy sauce early: This can make the rice soggy. Add it gradually and let the rice absorb the flavor slowly.
Neglecting prep work: Once you start, everything moves fast—so prep all your ingredients first.
Not stirring the rice enough: You want every bite to have a balance of egg, rice, veggies, and meat—so keep things moving in the pan.

What to Serve With Shrimp and Steak Fried Rice?

Dumplings

Steamed or pan-fried dumplings with a soy-vinegar dip are a perfect savory side.

Miso Soup

A warm, light miso broth balances the rich flavors of the fried rice.

Asian Slaw

Crunchy cabbage, carrots, and a sesame dressing add freshness and texture.

Garlic Green Beans

Crisp green beans stir-fried with garlic and sesame oil offer a bright, garlicky contrast.

Chili Crisp Cucumbers

Chilled cucumber slices tossed in chili oil and sesame seeds bring a cooling, spicy touch.

Steamed Bok Choy

Simply steamed and drizzled with soy sauce or oyster sauce, it’s light and nourishing.

Chicken or Tofu Skewers

Grilled and glazed skewers pair beautifully and bring an extra protein option to the table.

Pineapple Chunks or a Light Fruit Salad

That bit of sweet and acidity cleanses the palate between bites.

Storage Instructions

Shrimp and Steak Fried Rice stores surprisingly well, making it great for leftovers or meal prep. Here’s how to keep it fresh:

Refrigerator: Store in an airtight container for up to 3 days. Make sure it cools completely before sealing.
Freezer: For longer storage, place cooled fried rice in a freezer-safe bag or container. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it in a skillet over medium heat with a splash of oil or water to loosen it up. Stir frequently to prevent sticking. Microwave works too—about 1–2 minutes, stirring halfway through.

Avoid repeated reheating, especially with seafood, to preserve flavor and texture.

Estimated Nutrition

Here’s a general breakdown per serving (assuming 4 servings total):

Calories: ~520 kcal
Protein: ~35g
Carbohydrates: ~45g
Fat: ~22g
Saturated Fat: ~6g
Cholesterol: ~225mg
Sodium: ~850mg
Fiber: ~2g
Sugar: ~3g

This will vary based on your steak cut, shrimp size, and how much soy sauce or oil you use, but it gives a solid ballpark for planning meals.

Frequently Asked Questions

What kind of steak is best for fried rice?

I recommend ribeye or sirloin because they’re tender and flavorful. Flank or skirt steak can also work if sliced thin against the grain.

Can I make this with frozen shrimp?

Yes! Just be sure to fully thaw and pat them dry before cooking to avoid excess moisture in the pan.

Do I need a wok to make fried rice?

Not at all. A large nonstick or stainless steel skillet works great—just make sure it gets hot enough for proper stir-frying.

Can I add more vegetables?

Absolutely. Bell peppers, peas, carrots, snap peas, or mushrooms all make great additions. Just sauté them until tender before adding the rice.

How do I keep the rice from getting mushy?

Use cold, day-old rice, and don’t overcrowd the pan. Fry the rice over high heat and avoid adding too much liquid.

Is this recipe spicy?

Not by default, but you can add crushed red pepper, chili garlic sauce, or a drizzle of sriracha if you like some heat.

Can I use leftover steak and shrimp?

Yes, just add them during the final toss so they heat through without overcooking.

What type of soy sauce should I use?

Regular light soy sauce is ideal. You can also use low-sodium if you’re watching salt intake, or dark soy sauce for a deeper color and stronger flavor.

Conclusion

Shrimp and Steak Fried Rice is the kind of meal that feels like a treat but fits right into a busy weekday. It’s fast, flavorful, and versatile—perfect for clearing out the fridge or impressing someone with your stir-fry skills. Whether you’re after comfort food or a quick dinner with some flair, this dish checks all the boxes. Once you try it, I think it’ll find a permanent spot in your recipe rotation.