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Shrimp and Steak Fried Rice

Shrimp and Steak Fried Rice


  • Author: Jam Scott
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Shrimp and Steak Fried Rice is the perfect fusion of surf and turf in a single pan. Tender steak cubes, juicy shrimp, fluffy rice, and vibrant veggies come together in a garlicky soy sauce for a flavorful, comforting dinner that’s ready in under 30 minutes.


Ingredients

200 g steak cubes

200 g shrimp, peeled and deveined

3 cups day-old jasmine or long-grain rice

2 large eggs, beaten

1/2 cup diced carrots

1/2 cup peas

3 green onions, sliced

3 cloves garlic, minced

1 teaspoon minced ginger

3 tablespoons soy sauce

1 teaspoon sesame oil

2 tablespoons butter or vegetable oil


Instructions

1. Pat steak dry, cut into cubes, peel and devein shrimp, dice carrots, slice green onions, and beat eggs.

Heat skillet or wok with oil, sear steak until browned, remove and set aside.

Cook shrimp until pink and opaque, about 2-3 minutes per side, remove and set aside.

Add more oil if needed, scramble eggs until just set, push to side of pan.

Stir-fry carrots, peas, garlic, and ginger until fragrant, then add rice, breaking up clumps and letting it crisp.

Return steak and shrimp, add soy sauce and sesame oil, toss until heated through. Finish with green onions and serve hot.

Notes

Use day-old rice for the best fried rice texture—fresh rice tends to get mushy.

For extra flavor, marinate the steak in a little soy sauce and garlic before cooking.

Don’t overcrowd the pan; work in batches if needed for a good sear.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Dish

Nutrition

  • Serving Size: 1 plate
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 890 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 240 mg