Shrimp and Steak Fried Rice

This shrimp and steak fried rice transforms humble leftover rice into a restaurant-quality meal that's packed with protein and flavor. My family requests this dish at least twice a month, and it consistently delivers that perfect balance of savory comfort and impressive presentation.

I first created this recipe when trying to recreate my favorite hibachi restaurant's fried rice at home. After several attempts, this version now outshines the original according to my most discerning food critics my teenagers.

Ingredients

• Ribeye steak: delivers rich flavor and tender texture that elevates this dish beyond ordinary fried rice
• Raw shrimp: adds a sweet seafood element that pairs beautifully with the beef
• Day old cold rice: is absolutely essential as fresh rice will become mushy
• Chopped onion and carrots: provide sweetness and color that balances the savory elements
• Green onions: bring a fresh bite and beautiful color contrast
• Eggs: create silky ribbons throughout the rice while adding protein
• Garlic: infuses the entire dish with aromatic depth
• Soy sauce: forms the umami base of our sauce
• Brown sugar: balances the saltiness with subtle caramel notes
• Oil: preferably with a high smoke point like avocado or peanut oil for proper wok cooking
• Yum yum sauce: for serving adds creamy richness that brings everything together

How To Make Shrimp & Steak Fried Rice

Marinate the Proteins:

Combine 1 tablespoon soy sauce and 1/2 tablespoon brown sugar with bite sized steak pieces in a bowl. Toss thoroughly to coat each piece. In a separate bowl repeat the same process with the shrimp using another tablespoon of soy sauce and remaining brown sugar. Let both sit while you prepare other ingredients.

Cook the Steak:

Heat a large wok or skillet over medium high heat until smoking slightly. Add 2 tablespoons oil and swirl to coat. Add marinated steak pieces in a single layer without overcrowding. Cook undisturbed for exactly one minute until deeply browned on one side then flip each piece and cook for another minute. Remove immediately to a clean plate.

Cook the Shrimp:

In the same hot wok add the marinated shrimp spreading them evenly. Cook for 2 minutes on the first side until pink edges appear then flip each piece. Cook another minute until shrimp curl into a C shape indicating they are perfectly cooked. Remove to the plate with steak.

Sauté the Vegetables:

Add remaining 2 tablespoons oil to the wok. Add diced carrots and onions stirring frequently for 3 to 4 minutes until onions begin to turn translucent. Add minced garlic and stir continuously for exactly one minute until fragrant but not browned.

Cook the Eggs:

Push vegetables to one side of the wok creating an empty space. Pour beaten eggs into this space and let set for 10 seconds before stirring gently to scramble. Cook until eggs are just set but still glossy.

Fry the Rice:

Add cold rice directly to the wok breaking up any clumps with your spatula. Stir vigorously to incorporate eggs and vegetables throughout the rice. Drizzle remaining 3 tablespoons soy sauce and 1 tablespoon sugar over the rice and continue stir frying for 2 to 3 minutes until rice is heated through and slightly crisp.

Combine Everything:

Return cooked steak and shrimp to the wok and toss gently to distribute evenly. Add sliced green onions and stir for another 30 seconds just until everything is heated through. Serve immediately with yum yum sauce on the side.

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The secret to this recipe is truly in using cold leftover rice. I discovered this necessity after a disappointing first attempt with freshly made rice that turned into a gummy mess. Now I intentionally make extra rice a day before planning this dish just to ensure the perfect texture.

The Rice Secret

Using day old refrigerated rice is non negotiable for authentic fried rice. Fresh rice contains too much moisture which creates steam when heated causing clumping and mushiness. Cold rice dries out slightly allowing each grain to separate during stir frying resulting in that distinct texture found in restaurant quality versions. If you absolutely must use fresh rice spread it on a baking sheet and refrigerate uncovered for at least 4 hours before using.

Smart Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work beautifully in place of steak while maintaining juiciness. For a vegetarian version substitute firm tofu marinated in the same sauce mixture. Frozen mixed vegetables can replace the fresh carrots and onions in a pinch just add them directly from frozen and increase cooking time slightly. Brown rice creates a nuttier more nutritious variation though youll need to add a touch more oil to prevent sticking.

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Serving Suggestions

For a complete experience serve this fried rice alongside a simple miso soup and cucumber salad dressed with rice vinegar and sesame oil. The cool crispness of the salad perfectly balances the rich savory rice. While the recipe calls for yum yum sauce sriracha mixed with mayonnaise makes an excellent substitute that adds pleasant heat. For an impressive presentation serve in a large communal bowl garnished with additional green onions cilantro leaves and a sprinkle of toasted sesame seeds.

Frequently Asked Questions

→ How can I make the rice less sticky?

Use day-old cooked rice stored in the fridge. Its slightly dry texture helps prevent clumping during frying.

→ Can I use a different protein?

Yes, you can substitute the shrimp or steak with chicken, pork, or tofu to suit your preference.

→ What’s the best type of rice to use?

Long-grain rice, like jasmine or basmati, is ideal because it stays fluffy and non-sticky when cooked.

→ How do I adjust the sweetness and saltiness?

Balance sweetness and saltiness by tweaking the amounts of soy sauce and sugars to fit your taste.

→ Can I add other vegetables?

Absolutely! You can add peas, bell peppers, or snap peas to enhance the flavor and texture variety.

→ What’s the purpose of the egg in fried rice?

Egg adds protein and a comforting richness, while also enhancing the traditional flavors of fried rice.