Description
Shrimp and Steak Fried Rice is a quick, flavorful dish that brings together tender steak, juicy shrimp, scrambled eggs, and aromatic garlic, all tossed with jasmine rice and a rich soy-sesame seasoning. It’s better than takeout and perfect for a weeknight dinner or meal prep.
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
Instructions
1. Dice the steak, pat dry the shrimp, beat the eggs, and chop onions and garlic. Break up cold rice into loose grains.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add steak and sear for 2-3 minutes until browned. Remove and set aside.
3. Add shrimp to the pan and cook for 1-2 minutes per side until pink. Remove and set aside.
4. Add a little more oil if needed, then scramble the beaten eggs. Push them to the side when just set.
5. Add chopped onion and minced garlic. Sauté for 1-2 minutes until translucent and fragrant.
6. Add cold rice to the pan. Let it sit for 1-2 minutes before stirring to get a slight crisp. Mix thoroughly with other ingredients.
7. Drizzle in soy sauce and sesame oil. Stir well to combine.
8. Return shrimp and steak to the pan. Toss everything together until evenly heated.
9. Stir in green onions. Taste and adjust seasoning if needed. Serve hot.
Notes
Use day-old rice for the best texture. Adjust soy sauce to taste. Prep everything before you start as the cooking moves quickly.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 225mg
Keywords: fried rice, shrimp, steak, takeout-style, easy dinner