Description

This Shrimp and Steak Fried Rice is a delicious and satisfying dish that combines tender slices of ribeye or sirloin steak with succulent shrimp, scrambled eggs, and fragrant jasmine rice. Enhanced with savory soy and oyster sauces, garlic, and green onions, this vibrant meal comes together quickly in a skillet or wok, making it perfect for a flavorful weeknight dinner.

Ingredients

Protein

6 oz ribeye or sirloin steak, cooked and sliced
6 oz large shrimp, peeled and deveined
2 large eggs, beaten

Vegetables and Aromatics

2 cloves garlic, minced
1 small white onion, diced
2 stalks green onions, chopped (separate white and green parts)

Rice

3 cups cooked jasmine rice, cold and day-old

Sauces and Oils

2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
2 tablespoons neutral oil (canola or avocado)

Seasoning

Salt and pepper to taste

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Instructions

Prepare Ingredients: Slice the cooked steak into bite-sized pieces. Pat the shrimp dry. Beat the eggs in a bowl. Dice the onion, mince the garlic, and chop the green onions, keeping the white and green parts separate.
Cook Eggs: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
Cook Shrimp: Add the shrimp to the pan and sear for 1–2 minutes per side until just cooked through. Remove shrimp and set aside with the eggs.
Sear Steak: Add the sliced steak to the pan and sear briefly to warm and caramelize the pieces. Remove and set aside.
Sauté Vegetables: Add the diced onion to the pan and sauté for 1 minute. Stir in the minced garlic and the white parts of the green onions, cooking until fragrant.
Fry Rice: Add the remaining tablespoon of oil and the cold day-old jasmine rice to the pan. Break apart any clumps and fry for 4–5 minutes until the rice is slightly crisped.
Combine Ingredients: Return the cooked eggs, shrimp, and steak to the pan with the rice. Pour in the soy sauce and oyster sauce, stirring well to combine all ingredients evenly.
Finish and Season: Drizzle the sesame oil over the fried rice and mix thoroughly. Season with salt and pepper to taste.
Garnish and Serve: Toss in the green onion tops, stir once more, and serve the fried rice hot for best flavor.

Notes

Using day-old rice prevents the fried rice from becoming mushy and helps achieve a better texture.
Oyster sauce is optional but adds a deeper umami flavor to the dish.
Be careful not to overcook the shrimp to maintain their tenderness.
You can substitute ribeye or sirloin steak with other quick-cooking cuts of beef if desired.
Feel free to add additional vegetables such as peas, carrots, or bell peppers for extra nutrition and color.