Experience the irresistible blend of tender steak and succulent shrimp in this restaurant-style fried rice. Perfectly cooked rice mingles with vibrant vegetables and a savory sauce, creating a quick meal packed with flavor that satisfies every craving.
This dish is a wonderful way to elevate your everyday lunch or dinner, offering a balance of protein, fresh veggies, and comforting textures that make each bite memorable.
- Combines juicy steak and tender shrimp for a protein-packed, flavorful dish.
- Utilizes day-old rice for the perfect fluffy, non-sticky fried rice texture.
- Quick to prepare – ready in about 30 minutes, ideal for busy meals.
Ingredients
- Steak (200 g, sirloin or ribeye): Thinly sliced for quick cooking and maximum tenderness in each bite.
- Shrimp (200 g, peeled and deveined): Fresh or thawed, providing succulent seafood flavor and a tender texture.
- Cooked Rice (3 cups, preferably day-old): Firm and dry rice grains ensure clump-free, fluffy fried rice.
- Mixed Vegetables (1 cup, peas, carrots, corn): A colorful, crunchy mix adding natural sweetness and nutrition.
- Eggs (3, beaten): Adds richness and protein, binding the ingredients with soft texture.
- Garlic (3 cloves, minced): Infuses the dish with aromatic, savory depth.
- Green Onions (2 tablespoons, chopped): Bright, fresh topping to finish the dish with mild sharpness.
- Soy Sauce (3 tablespoons): Provides salty umami that enhances overall flavor complexity.
- Oyster Sauce (1 tablespoon): Adds a subtle sweetness and richness for authentic fried rice taste.
- Sesame Oil (1 teaspoon): Delivers a nutty fragrance that completes the dish beautifully.
- Vegetable Oil (2 tablespoons): For cooking all proteins and vegetables evenly without sticking.
- Salt and Black Pepper: Season to taste, balancing and enhancing all flavors harmoniously.
Instructions
- Cook the Steak
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Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat. Add the thinly sliced steak, seasoning with salt and pepper. Cook for 2–3 minutes until the meat is nicely browned but still juicy. Remove the steak and set it aside to retain its tenderness.
- Cook the Shrimp
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Using the same pan, add the shrimp and sauté for 2–3 minutes until they turn pink and opaque. Avoid overcooking to keep shrimp tender and flavorful. Remove and set aside with the steak.
- Scramble the Eggs
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If needed, add a bit more oil, then pour in the beaten eggs. Quickly scramble them to soft curds, which will add richness and texture to the fried rice. Remove and set aside.
- Cook the Rice and Vegetables
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Add the remaining oil and sauté minced garlic for about 30 seconds until fragrant. Toss in the mixed vegetables and stir-fry for 2–3 minutes to soften while retaining crunch. Then, add the cooked rice, breaking up any clumps for even cooking.
- Combine Proteins and Sauce
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Return the cooked steak, shrimp, and scrambled eggs back into the pan. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry everything together on high heat for 2–3 minutes to meld flavors and evenly coat all ingredients.
- Finish and Serve
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Stir in the chopped green onions for freshness and mild sharpness. Taste and adjust seasoning with salt or pepper if needed. Serve hot immediately for the best flavor and texture.
- Using cold, day-old rice prevents sogginess and ensures a perfect fried rice texture.
- Cooking on high heat is key to achieving an authentic restaurant-style stir-fry flavor.
- For added richness, stir in a small knob of butter at the end of cooking.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or oil to restore moisture and avoid drying out.
Serving Suggestions
Pair this fried rice with a light cucumber salad or steamed greens to balance the hearty flavors. It also works well alongside a bowl of miso soup or a simple dipping sauce of chili garlic for extra spice.
- Ensure all ingredients are prepped and ready before cooking to keep the stir-fry process quick and efficient.
- A well-seasoned wok or heavy skillet helps achieve the characteristic smoky “wok hei” flavor.
- Use a wooden spatula to gently break up rice clumps without mashing the grains.
FAQs
- Can I use fresh rice instead of day-old rice?
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Freshly cooked rice is too moist and sticky, which can make fried rice clumpy. Ideally, refrigerate fresh rice overnight to dry for the best texture.
- What other proteins can I substitute?
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You can easily swap steak or shrimp with chicken, tofu, or even diced pork depending on your preference.
- Is oyster sauce necessary?
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Oyster sauce adds depth and sweet umami flavor, but you can substitute with hoisin sauce or a mix of soy and sugar for a vegetarian alternative.
- How can I make this dish spicier?
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Add chili flakes during cooking or serve with chili sauce on the side for extra heat.
- Can I prepare this recipe gluten-free?
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Use tamari or gluten-free soy sauce and check oyster sauce ingredients to ensure no gluten is present.
- How do I prevent shrimp from overcooking?
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Cook shrimp quickly on high heat just until pink and opaque, removing immediately to avoid a rubbery texture.
Steak Shrimp Fried Rice
Equipment
- 1 large pan or wok for stir-frying ingredients
Ingredients
- 7 oz 200 g sirloin or ribeye steak, thinly sliced
- 7 oz 200 g shrimp, peeled and deveined
- 3 cups cooked rice preferably day-old
- 1 cup mixed vegetables peas, carrots, corn
- 3 eggs beaten
- 3 cloves garlic minced
- 2 tablespoons green onions chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat.
- Add the sliced steak, season with salt and pepper, and cook until browned for 2 to 3 minutes. Remove and set aside.
- In the same pan, cook the shrimp for 2 to 3 minutes until pink and cooked through. Remove and set aside.
- Add a little oil if needed, pour in the beaten eggs, scramble quickly, then remove and set aside.
- Add the remaining oil to the pan, sauté minced garlic for about 30 seconds.
- Add mixed vegetables and cook for 2 to 3 minutes.
- Add the cooked rice, breaking up any clumps, and stir-fry.
- Return the steak, shrimp, and scrambled eggs to the pan, then add soy sauce, oyster sauce, and sesame oil.
- Stir-fry everything together for 2 to 3 minutes until well combined.
- Stir in chopped green onions, taste, and adjust seasoning if needed. Serve hot.
Notes
- Use cold, day-old rice for the best fried rice texture.
- Cook on high heat to achieve authentic flavor.
- Add a touch of butter at the end for richness.
