Steak Shrimp Fried Rice
This bold fried rice combines juicy steak, tender shrimp, scrambled eggs, and colorful vegetables for a savory, satisfying meal perfect for quick weeknight dinners.
Equipment
- 1 large pan or wok for stir-frying
Ingredients
- 3 cups cooked rice chilled (day-old preferred)
- ½ lb thinly sliced steak
- ½ lb peeled and deveined shrimp
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- 2 eggs beaten
- 1 cup mixed vegetables peas, carrots, corn
- 3 green onions sliced
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat.
- Add steak slices, season lightly, and cook for 2 to 3 minutes until browned. Remove and set aside.
- Add a bit more oil if needed, then cook shrimp 1 to 2 minutes per side until pink and opaque. Remove and set aside.
- Add a small amount of oil, pour in beaten eggs, and scramble quickly. Remove and set aside with meat.
- Add garlic and ginger to the pan and cook for about 30 seconds until fragrant.
- Add cooked rice, breaking up any clumps, and stir-fry for 3 to 4 minutes until heated through.
- Return steak, shrimp, and eggs to the pan. Add mixed vegetables, soy sauce, oyster sauce, and sesame oil. Stir well and cook for another 2 to 3 minutes.
- Add sliced green onions, adjust salt and pepper to taste, then serve hot.
Notes
- Use chilled, day-old rice for best texture.
- Stir-fry on high heat for authentic flavor.
- Cook in batches to avoid overcrowding the pan.