Description
Whipping up this Shrimp Steak Fried Rice brings serious flavor to your dinner table, with tender chunks of protein and perfectly seasoned grains that dance together in one satisfying skillet. Guaranteed to make your taste buds do a happy little jig, this dish delivers restaurant-quality comfort right from your own kitchen.
Ingredients
Scale
Proteins:
- 6 oz ribeye or sirloin steak, cooked and sliced
- 6 oz large shrimp, peeled and deveined
- 2 large eggs, beaten
Base:
- 3 cups cooked jasmine rice, cold and day-old
Aromatics and Seasonings:
- 2 cloves garlic, minced
- 1 small white onion, diced
- 2 stalks green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil
- salt
- pepper
Instructions
- Pat the 6 oz shrimp completely dry with paper towels. Season each shrimp with a pinch of salt and pepper.
- Crack the 2 large eggs into a small bowl. Whisk thoroughly until fully combined and slightly frothy.
- Heat 1 tablespoon neutral oil in a 12-inch skillet over medium-high heat for 2 minutes until shimmering. Pour eggs into pan and scramble for 45-60 seconds until just set. Transfer eggs to a clean plate.
- Add shrimp to the same skillet. Sear for 1-2 minutes per side until they turn pink and develop light golden edges. Remove shrimp and set aside.
- Toss the 6 oz sliced steak pieces into the hot skillet. Sear quickly for 45-60 seconds to warm and caramelize the exterior. Transfer steak to the plate with shrimp.
- Drop diced white onion into the skillet. Sauté for 1 minute until edges become translucent. Add minced garlic and white parts of green onions. Cook for 30 seconds until fragrant.
- Pour remaining 1 tablespoon oil into the pan. Add 3 cups cold day-old rice. Break apart grains and fry for 4-5 minutes, stirring frequently to create crispy edges.
- Return eggs, shrimp, and steak to the skillet. Pour 2 tablespoons soy sauce and 1 tablespoon oyster sauce over the mixture. Stir thoroughly to combine all ingredients.
- Drizzle 1 teaspoon sesame oil across the rice. Mix gently. Taste and adjust seasoning with salt and pepper as needed.
- Sprinkle chopped green onion tops over the fried rice. Serve immediately while hot.
Notes
- Pat the shrimp and meat completely dry before cooking to ensure a perfect sear and prevent steaming.
- Use cold, day-old rice for the best texture and to prevent the fried rice from becoming mushy.
- Organize all ingredients beforehand, as this dish cooks quickly and requires constant attention.
- For a gluten-free version, swap regular soy sauce with tamari and check oyster sauce ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 190 mg