SHRIMP STEAK FRIED RICE
This Shrimp and Steak Fried Rice is a delightful combination of tender ribeye steak and succulent shrimp, stir-fried with day-old rice, fresh vegetables, and flavorful seasonings. It’s a quick and satisfying meal perfect for any day of the week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 ribeye steak, cut into bite-sized pieces
- 12–15 raw shrimp, deveined and tails removed
- 4 cups day-old cold cooked rice
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 3 green onions, sliced
- 3 eggs, lightly beaten
- 3 cloves garlic, minced
- 5 tbsp soy sauce, divided
- 1 tbsp brown sugar, divided
- 1 tbsp sugar
- 4 tbsp oil, divided
- Yum yum sauce for serving
Instructions
- Marinate steak pieces with 1 tbsp soy sauce and 1/2 tbsp brown sugar. Set aside.
- Marinate shrimp with 1 tbsp soy sauce and 1/2 tbsp brown sugar. Set aside.
- Heat 2 tbsp oil in a large wok or skillet over medium-high heat. Cook steak for about 1 minute per side until browned. Remove from pan.
- Add shrimp to the same pan and cook for 2-3 minutes on each side until they form a 'C' shape. Remove from pan.
- Add remaining oil to the pan. Stir in carrots and onions, cooking for 3-4 minutes. Add minced garlic and cook for another minute.
- Push vegetables to one side of the pan and pour beaten eggs onto the other side. Scramble the eggs until cooked through.
- Add day-old cold rice to the pan. Break up any clumps using a spatula.
- Pour in remaining soy sauce and sprinkle with sugar. Mix well to coat the rice evenly.
- Return cooked shrimp and steak to the pan. Add sliced green onions. Stir everything together until heated through.
- Serve hot with yum yum sauce on the side.
Nutrition
- Calories: 520
- Sugar: 4g
- Sodium: 1300mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 225mg