Shrimp and Steak Fried Rice Recipe
If you’re looking to impress both seafood and meat lovers at your next dinner, this Shrimp and Steak Fried Rice is just the ticket. Imagine tender, savory cubes of steak mingling with juicy shrimp, all tossed together with perfectly chewy, fragrant jasmine rice and vibrant vegetables. Every bite delivers that wonderful “surf and turf” feeling, but in one cozy, flavor-packed bowl. It’s quick enough for busy weeknights but special enough for company—and honestly, nobody ever says no to seconds.
Ingredients You’ll Need
You don’t need a long list of fancy items to make Shrimp and Steak Fried Rice shine—just a handful of everyday ingredients and a couple of flavor boosters that transform the whole dish. Each one serves a purpose, whether adding umami richness, color, or that signature texture you crave in fried rice.
- Vegetable oil: Gives you the high smoke point needed to stir-fry everything without burning, and keeps the rice from sticking.
- Sirloin steak: Choose a tender cut; cutting it into bite-sized cubes ensures quick, even cooking and that perfect steak-in-every-bite experience.
- Large shrimp: Peeled and deveined so they cook in a flash and stay sweet and juicy—surf and turf at its best!
- Jasmine rice: Chilled, day-old rice is your secret to non-soggy, distinct grains in your fried rice.
- Large eggs: They add richness and a lovely golden color, creating soft curds that tie everything together.
- Frozen mixed vegetables: Peas, carrots, and corn add color, sweetness, and that classic fried rice medley—plus, no chopping necessary.
- Green onions: For a fresh, oniony pop on top that makes everything look and taste brighter.
- Soy sauce: Brings deep savory notes and salty goodness—you can adjust to your liking for saltiness.
- Oyster sauce: Adds a touch of sweet-salty umami and luscious glaze to the rice.
- Sesame oil: Just a drizzle infuses the whole pan with its irresistible nutty aroma—don’t skip it!
- Garlic: A quick sizzle releases all those savory aromas—fried rice without garlic just isn’t the same.
- Ground black pepper: Enhances the meat’s flavor and gives just a hint of warmth.
- Salt: Season to taste, especially if you’re using low-sodium soy sauce.
How to Make Shrimp and Steak Fried Rice
Step 1: Sear the Steak
Begin by heating 1 tablespoon of vegetable oil in your largest wok or skillet over medium-high heat. Season your steak cubes with a sprinkle of salt and black pepper. When the pan is shimmering, sear the steak for 2 to 3 minutes—just until each piece is caramelized on the outside but still juicy and a little pink within. Scoop the steak out and set it aside on a plate. This quick browning ensures succulent, tender steak that won’t dry out as you finish the dish.
Step 2: Cook the Shrimp
In the same pan, add the shrimp. No need to add extra oil at this point, as the steak leaves behind just enough. Cook the shrimp for about 2 minutes on each side until they curl up, become a pretty shade of pink, and look opaque. Don’t overcook—pull them out as soon as they’re done, and let them hang out with the steak.
Step 3: Sauté the Aromatics and Rice
Pour the remaining tablespoon of vegetable oil into the pan. Toss in your minced garlic, letting it sizzle for about 30 seconds until fragrant—but keep an eye out so it doesn’t burn! Add your cold, day-old jasmine rice, breaking up any big clumps with your spatula. Stir-fry vigorously for 2 to 3 minutes so the rice heats through and absorbs all those wok flavors. This step sets the stage for the signature texture of Shrimp and Steak Fried Rice.
Step 4: Scramble the Eggs
Push all the rice to one side of the pan, leaving space to pour in your beaten eggs. Let them sit for just a few seconds, then gently scramble until they’re softly set. Mix them into the rice so every spoonful gets rich, fluffy bits of egg. This is the move that gives fried rice that irresistible taste and texture balance.
Step 5: Add the Veggies
Sprinkle in your frozen mixed veggies, and let them cook with the rice for about 2 minutes. They’ll defrost and soften as they go, adding pops of color, extra flavor, and just the right amount of moisture to the rice blend.
Step 6: Bring It All Together
Add your reserved steak and shrimp back to the pan. Pour in the soy sauce, oyster sauce, and a touch of sesame oil, stirring so everything mingles and the sauces evenly coat the rice and proteins. Keep it moving for another minute or two—the rice will take on that glossy, golden-brown look and taste incredible. Top everything off with sliced green onions for a fresh, peppery finish, and serve piping hot!
How to Serve Shrimp and Steak Fried Rice
Garnishes
This Shrimp and Steak Fried Rice is a showstopper as-is, but you can dress it up even more! A scatter of thinly sliced green onions adds lively color, while a sprinkling of toasted sesame seeds or a touch of chili crisp sauce can make each bite feel extra special. If you love a citrus punch, add a wedge of lime on the side for squeezing over the top.
Side Dishes
For a full meal, pair your Shrimp and Steak Fried Rice with a refreshing cucumber salad, some quick-pickled veggies, or even simple steamed broccoli. If you’re entertaining, little bowls of edamame, miso soup, or Asian-style slaw make fantastic companions that round out the meal without overpowering the main star.
Creative Ways to Present
Try serving Shrimp and Steak Fried Rice family-style in a big platter for everyone to dig in, or divide it into beautiful bowls topped with an extra shrimp and steak medallion on each. For a fun twist, ladle the fried rice into hollowed-out pineapple halves for a tropical flair—this presentation is always a conversation starter! If you’re meal-prepping, portion the rice into individual containers and garnish right before serving to keep it vibrant and fresh.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the Shrimp and Steak Fried Rice into airtight containers and pop them in the fridge within two hours of cooking. It keeps beautifully for up to three days, making it a fantastic next-day lunch that tastes just as satisfying as when fresh. Be sure not to leave it at room temperature too long to keep everything safe and delicious.
Freezing
Want to stretch those leftovers even further? Shrimp and Steak Fried Rice can absolutely be frozen! Divide it into freezer-safe containers and freeze for up to one month. When freezing, try to spread the rice in an even, thin layer for quicker thawing and a better texture when reheated. This is a lifesaver for busy weeks when you crave something tasty but don’t have time to cook from scratch.
Reheating
For best results, reheat Shrimp and Steak Fried Rice in a skillet over medium heat with a splash of water or broth to loosen it up. Stir frequently until everything is steaming hot. You can also use the microwave—covering the bowl loosely with a damp paper towel helps retain moisture and keeps the rice fluffy. Just be careful not to overcook the shrimp the second time around, as they can toughen up quickly.
FAQs
Can I use different types of protein in Shrimp and Steak Fried Rice?
Absolutely! You can swap the steak for chicken, pork, or even tofu if you want a vegetarian version. The process is much the same—just cook the protein until it’s fully cooked and add it at the end. Mixing things up keeps this dish versatile and crowd-pleasing.
What kind of rice works best for this fried rice?
Day-old jasmine rice is ideal because it’s less sticky, resulting in those separated, chewy grains that make great fried rice. Freshly cooked rice often turns too soft or mushy, so plan ahead if you can. If you’re in a pinch, spread warm rice on a tray and chill in your freezer for 20 minutes to dry it out a bit before using.
Is oyster sauce necessary, or can I substitute something else?
Oyster sauce adds depth and a unique savory sweetness, but if you need a substitute (for allergies or dietary preferences), try hoisin sauce or a combination of soy sauce with a little brown sugar or mushroom stir-fry sauce. The final flavors will be a bit different but still delicious!
Can this Shrimp and Steak Fried Rice be made gluten-free?
Yes, just use gluten-free soy sauce (or tamari) and be sure your oyster sauce is certified gluten-free (there are some great options out there). Always double-check the labels on your other sauces to make sure everything fits your needs.
How can I make Shrimp and Steak Fried Rice more spicy?
If you want a bit of heat, toss in a splash of chili garlic sauce or sriracha during the final stir-fry. Freshly sliced red chili, a spicy sambal, or even a drizzle of chili oil right before serving are all terrific ways to bring some kick to this dish!
Final Thoughts
Bursting with color, flavor, and that wow-factor of both shrimp and steak in every forkful, Shrimp and Steak Fried Rice is the kind of dinner that brings everyone running to the table. It’s easy, endlessly adaptable, and guaranteed to make any mealtime memorable. Try it soon—you’ll fall in love on the very first bite!
Print
Shrimp and Steak Fried Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory goodness of Shrimp and Steak Fried Rice, a delightful Asian-inspired dish that combines tender sirloin steak, succulent shrimp, and fragrant jasmine rice with a medley of vegetables and classic seasonings. This surf and turf fried rice is a perfect main course for your next dinner!
Ingredients
For the Fried Rice:
- 2 tablespoons vegetable oil (divided)
- 8 ounces sirloin steak (cut into small bite-sized cubes)
- 8 ounces large shrimp (peeled and deveined)
- 3 cups cooked and chilled jasmine rice
- 2 large eggs (beaten)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 4 green onions (sliced)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
- Prepare the Proteins: Heat 1 tablespoon of vegetable oil in a wok or skillet. Sear seasoned steak until browned. Remove and set aside. Cook shrimp until pink; set aside.
- Stir-Fry: Add remaining oil to the pan. Cook garlic, then add rice and stir-fry. Push rice aside, scramble eggs, then mix with rice. Add vegetables and cook. Return proteins to the pan.
- Season and Serve: Add soy sauce, oyster sauce, and sesame oil. Cook briefly, garnish with green onions, and serve hot.
Notes
- Cold rice prevents clumping in fried rice.
- Variations: Use chicken, pork, or tofu. Enhance with rice vinegar or chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: about 1½ cups
- Calories: 460
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 195 mg
