Savory Shrimp and Steak Dish

This hearty shrimp and steak fried rice has become my go-to weeknight dinner when I want to impress without spending hours in the kitchen. The combination of tender steak, succulent shrimp, and aromatic vegetables creates a restaurant-quality dish that's surprisingly easy to make at home.

I first created this recipe when trying to use up both leftover steak and some frozen shrimp. My family was so impressed by how the flavors came together that it's now requested at least once a month for our Friday night dinners.

Ingredients

• Ribeye steak: Cut into bite-sized pieces provides rich flavor and tender texture. Choose well-marbled cuts for the best results
• Raw shrimp: Tail off and deveined cook quickly and add a sweet seafood flavor to complement the beef. Look for medium to large sized shrimp for best texture
• Day-old cold rice: Essential as fresh rice will become mushy. The refrigeration dries out the grains making them perfect for frying
• Chopped onion and carrots: Create a flavor foundation and add color. Dice them uniformly for even cooking
• Green onions: Provide a fresh burst of flavor and beautiful color contrast. Use both white and green parts
• Minced garlic: Adds aromatic depth. Fresh is significantly better than pre-minced for this recipe
• Soy sauce: Delivers the classic umami flavor that defines fried rice. Use low sodium if you prefer less salt
• Brown sugar: Balances the saltiness with subtle caramel notes. Dark brown adds more molasses flavor
• Eggs: Create silky ribbons throughout the dish and add protein. Farm-fresh eggs have more vibrant color
• Oil: Preferably with a high smoke point like peanut or avocado works best for high heat wok cooking

How To Make Shrimp and Steak Fried Rice

Marinate the proteins:

Combine 1 tablespoon soy sauce and half tablespoon brown sugar with steak pieces in one bowl. In a separate bowl, repeat the same marinade for shrimp. Let both sit while you prepare other ingredients. This quick marinade infuses the proteins with flavor and helps them caramelize beautifully when cooked.

Sear the steak:

Heat 2 tablespoons oil in a large wok or skillet over medium-high heat until shimmering. Add marinated steak pieces in a single layer without overcrowding. Cook for exactly 1 minute per side until browned but still slightly pink inside. Remove promptly to avoid overcooking as the steak will finish cooking when returned to the wok later.

Cook the shrimp:

Using the same hot pan with all those flavorful steak bits, add marinated shrimp and cook approximately 2 to 3 minutes until they form a C shape indicating they're cooked through. The shrimp should be pink and opaque. Remove from pan and set aside with the steak.

Sauté the vegetables:

Add remaining oil to the pan and heat until shimmering. Add carrots first since they take longer to soften, followed by onions. Cook for 3 to 4 minutes until onions become translucent and carrots begin to soften. Add minced garlic last and cook for just 1 minute until fragrant, being careful not to burn it.

Cook the eggs:

Push all vegetables to one side of the pan, creating space on the other side. Pour beaten eggs into the cleared area and gently scramble until just set but still soft. This technique allows the eggs to cook separately before incorporating with other ingredients.

Fry the rice:

Add cold rice directly to the pan, breaking up any clumps with your spatula. The cold temperature prevents sticking and helps achieve that distinct fried texture. Stir continuously for 2 to 3 minutes until rice is heated through and beginning to crisp slightly at the edges.

Season and combine:

Drizzle remaining soy sauce and sugar evenly over the rice. Stir vigorously to distribute the seasonings throughout. Return cooked shrimp and steak to the pan along with any accumulated juices. Fold everything together gently but thoroughly to avoid breaking up the proteins.

Finish and serve:

Add sliced green onions and toss for 30 seconds just until they begin to wilt. Their fresh flavor is best when barely cooked. Transfer to serving plates immediately and serve with yum yum sauce on the side for dipping or drizzling.

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My personal favorite aspect of this dish is the contrasting textures between the tender steak and the slightly snappy shrimp. I discovered this combination during a cooking class in San Francisco years ago, and it reminds me of the little hole in the wall restaurants my grandfather would take me to in Chinatown.

Storage Tips

Store any leftover fried rice in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making next day leftovers particularly delicious. When reheating, add a small splash of water before microwaving to restore moisture, or better yet, reheat in a hot skillet with a touch of oil to maintain the wonderful texture.

Perfect Rice Technique

The foundation of great fried rice is properly cooked rice that has been thoroughly chilled. Cook your rice a day ahead using slightly less water than normal to keep grains firm and distinct. After cooking, spread the rice on a baking sheet in a thin layer and refrigerate uncovered for at least 4 hours or overnight. This drying process is crucial for preventing mushy fried rice.

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Protein Alternatives

While steak and shrimp create a luxurious combination, this recipe works beautifully with other proteins. Chicken thighs provide juicy texture and rich flavor. Pork tenderloin offers subtle sweetness that pairs well with the soy sauce. For a vegetarian version, try firm tofu that has been pressed and marinated before frying until crisp. Canned tuna can even work in a pinch for a pantry-friendly option.

Serving Suggestions

Serve this fried rice as a complete meal on its own or alongside complementary dishes for a more elaborate spread. A simple cucumber salad with rice vinegar provides refreshing contrast. Steamed edamame makes an easy appetizer that continues the Asian theme. For a more substantial meal, pair with potstickers or spring rolls. A drizzle of sriracha or chili oil adds welcome heat for those who enjoy spice.

Frequently Asked Questions

→ Can I use fresh rice instead of day-old rice?

Day-old rice is recommended because it is drier and helps achieve the perfect fried rice texture. Using fresh rice may result in a mushier dish, but you can try spreading freshly cooked rice on a tray to cool and dry it slightly before using.

→ What cuts of steak work best for this dish?

Ribeye steak is an excellent choice due to its tenderness. However, you can also use sirloin, flank steak, or even trimmed New York strip steak for great results.

→ Can I substitute shrimp with another protein?

Yes, you can substitute shrimp with chicken, tofu, or another seafood like scallops. Adjust cook times accordingly for the chosen protein.

→ What is Yum Yum sauce and how is it used?

Yum Yum sauce is a creamy, slightly tangy and sweet sauce commonly served with fried rice and grilled meats. It complements the flavors of this dish and can be served as a topping or on the side.

→ Can I add other vegetables to this fried rice?

Absolutely! You can customize this dish by adding bell peppers, peas, zucchini, or mushrooms to enhance the flavor and texture.

→ Is this dish gluten-free?

This dish is not inherently gluten-free due to the soy sauce. Use a gluten-free soy sauce or tamari to make it suitable for gluten-free diets.