Introduction
If you love the idea of marrying juicy steak with succulent shrimp, this Shrimp & Steak Fried Rice is for you. It takes day-old rice, stir-fries it with vegetables, scrambled eggs, steak, and shrimp, then tosses everything in a savory, slightly sweet soy-based sauce. The result feels like restaurant-quality hibachi — rich, satisfying, and packed with protein — but you can whip it up in your kitchen in about 30 minutes.
This is the kind of dish that turns simple ingredients (leftover rice, a bit of meat, some veggies) into something spectacular. It’s perfect for weeknight dinners, meal prep, or whenever you want a flavorful and filling one-pan meal.
Why You’ll Love This Recipe
- Quick & efficient: Ready in under 30 minutes.
- No-fuss cleanup: Everything cooks in a single large skillet or wok.
- Balanced surf-and-turf: Combines rich steak with sweet shrimp for depth.
- Flexible: You can use whatever vegetables you have, and swap proteins if needed.
- Family favorite: Hearty, flavorful, and satisfying — perfect for dinner or lunch.
Ingredients (makes about 4 servings)
- Ribeye steak (or a tender cut), cut into bite-sized pieces
- Raw shrimp, peeled and deveined
- Cold, day-old cooked rice (very important for good texture)
- Onion, diced
- Carrots, diced
- Green onions, sliced
- Eggs, lightly beaten
- Garlic, minced
- Soy sauce
- Brown sugar
- Oil (high smoke point like vegetable, peanut, or avocado oil)
- Yum-yum sauce, for serving (optional but recommended)
Step-by-Step Instructions
1. Marinate the Proteins
- In a bowl, combine a portion of the soy sauce with half the brown sugar. Toss the steak pieces in this mixture so they’re lightly coated.
- In another bowl, do the same for the shrimp using remaining soy sauce and brown sugar. Let both sit briefly while you prep the rest.
2. Sear the Steak
- Heat a large skillet or wok over medium-high heat until very hot.
- Add oil and swirl to coat.
- Add the steak in one layer (do not overcrowd) and let it sear for about 1 minute per side until well browned.
- Quickly remove the steak to a plate to avoid overcooking.
3. Cook the Shrimp
- In the same skillet, add the marinated shrimp. Spread them out so each one touches the surface.
- Cook for about 2 minutes on one side until pink on the edges, then flip and cook for another minute until they curl into a “C” shape.
- Remove the shrimp to the plate with the steak.
4. Sauté the Vegetables
- To the same pan, add more oil if needed, then stir in the diced onion and carrots. Cook for 3–4 minutes until the onion softens and becomes translucent.
- Add the minced garlic and stir continuously for about 1 minute until it’s fragrant but not browned.
5. Scramble the Eggs
- Push the vegetables to one side of the pan, creating a small empty space.
- Pour the beaten eggs there and let them set for a few seconds, then scramble gently until they’re just cooked but still glossy.
- Mix the scrambled eggs into the vegetables.
6. Fry the Rice
- Add the cold, day-old rice to the pan. Break up any clumps with your spatula, and stir so the rice incorporates with the eggs and vegetables.
- Drizzle in the remaining soy sauce and a tablespoon of brown sugar, stirring constantly.
- Continue stir-frying for 2–3 minutes until the rice is heated through and slightly crisp in places.
7. Combine Everything
- Return the cooked steak and shrimp to the pan.
- Add the sliced green onions and toss gently to distribute everything evenly and warm the proteins again — about 30 seconds more.
8. Serve
- Serve the fried rice hot, ideally with a side of yum-yum sauce for dipping or drizzling.
- Garnish with extra green onions if you like.
Tips & Tricks
- Use day-old rice — fresh rice is too moist and will clump or become mushy.
- High heat is your friend: make sure your pan is hot before adding proteins to get a good sear.
- Don’t overload the pan: cooking in smaller batches helps everything brown properly.
- Scramble the eggs separately against the side to avoid overcooking.
- Adjust the sauce: if you like it sweeter, add a pinch more sugar; if saltier, add a splash more soy.
Variations & Options
- Add more veggies: Toss in peas, bell peppers, or broccoli for extra texture and color.
- Use a different cut of meat: Substitute flank steak, sirloin, or even leftover roast beef.
- Change up the proteins: Make it surf-only with shrimp, or turf-only with just steak.
- Make it spicy: Stir in a little sriracha or red pepper flakes at the end.
- Go lighter: Use low-sodium soy sauce and reduce the sugar; add more veggies to bulk it up.
Frequently Asked Questions (FAQ)
Can I use fresh rice instead of day-old rice?
It’s possible, but the texture may be sticky. If you must, spread freshly cooked rice on a baking sheet to cool and dry out before using.
What if I don’t have yum-yum sauce?
You can serve it with plain soy sauce, sriracha mayo, or a drizzle of sesame oil and a splash of vinegar — everything still tastes great.
Can I meal-prep this?
Yes! Make the fried rice, let it cool, and store in the fridge for up to 3 days. Reheat on the stovetop with a little oil to bring back flavor and texture.
Is there a vegetarian version?
Swap the steak and shrimp with firm tofu or tempeh, and use vegetable broth for added flavor. You’ll still get a hearty, protein-rich dish.
Final Thoughts
This Shrimp & Steak Fried Rice is one of those dishes that feels both indulgent and homemade. You get the richness of steak, the sweetness of shrimp, fluffy vegetables, and that perfect fried rice texture — all in a single pan. Whether you make it for a busy weeknight or a special dinner, it’s bound to become a go-to in your recipe rotation.