Steak and Shrimp Fried Rice
My family devours this every time and I love how it makes steak night and shrimp night both happen with zero complaints. The combo is always a win when I need a crowd pleaser.
Ingredients
- Ribeye steak: This cut doesn’t skimp on tenderness or flavor Look for nicely marbled pieces and partially freeze for easier cubing
- Colossal shrimp: Bring a satisfying bite and sweet taste Make sure they are deveined and patted dry for the best sear
- Frozen peas and carrots: Add color sweetness and a classic fried rice crunch Opt for the bag with bright green peas
- Day old rice: Keeps your fried rice from turning soggy Jasmine or long grain works best and refrigerate overnight for ideal texture
- Yellow onion: Adds depth and a touch of sweetness Dice finely for even cooking
- Large eggs: Give fried rice richness and bind everything together Fresh eggs make a difference here
- Green onions: Used for garnish Offer a pop of freshness and color
- Cajun seasoning: Wakes up the dish with a little heat Choose a blend with paprika and garlic for balance
- SPG blend: This mix of salt pepper and garlic is an all purpose hero Use freshly ground if possible
- Bachan’s Original: A Japanese style barbecue sauce Adds sweet salty umami flavor Stick with the original variety for the most authentic taste
- Yum Yum Sauce: This creamy tangy sauce is the perfect drizzle Homemade gives you full control and fresher flavor Opt for a good quality mayo and a rich smoked paprika
Step-by-Step Instructions
- Cube and Season the Steak:
- Cube the ribeye while it is still partially frozen for cleaner cuts Toss with Bachan’s Original and SPG blend until every piece is coated This adds depth right from the start
- Season the Shrimp:
- Pat dry the thawed shrimp and coat with cajun seasoning Make sure the seasoning gets into all the crevices for big flavor
- Prepare the Yum Yum Sauce:
- Combine mayo water ketchup sugar garlic powder and smoked paprika in a small bowl Whisk until fully blended and smooth Taste and adjust for sweetness or tang
- Cook the Steak:
- Preheat your griddle or a large skillet to high heat about 450 degrees Lay out the steak cubes in an even layer Sear for about five minutes turning until they are browned on the edges but still juicy inside Remove and set aside
- Sear the Shrimp:
- Cook seasoned shrimp on the hot griddle for about two minutes per side They will turn pink and opaque quickly Remove once cooked through to keep them tender
- Sauté the Vegetables:
- Add diced onion and bagged peas and carrots to the griddle Stir and cook for five to seven minutes until onions are soft and translucent and the veggies are bright
- Add the Rice:
- Toss in day old rice along with butter Stir and press down to let the rice crisp a bit Mix well so every grain gets coated and heated through
- Scramble the Eggs:
- Push rice to the side and add beaten eggs Scramble directly on the surface then mix into the rice allowing them to coat the rice and hold everything together
- Finish and Serve:
- Return steak and shrimp to the griddle and gently fold into the rice Make sure everything is combined and heated Serve hot topped with green onions and a generous drizzle of yum yum sauce
My favorite ingredient is the Bachan’s Original sauce because it adds that restaurant level umami you usually only taste when dining out. The first time I served this to my family everyone asked for seconds and the leftovers disappeared before midnight.
Storage Tips
Leftover steak and shrimp fried rice keeps well in the fridge for up to three days Store in an airtight container and make sure to cool completely before sealing For best reheating results use a skillet over medium high heat to restore some of the original texture The yum yum sauce should be stored separately and stirred before using again
Ingredient Substitutions
You can use boneless chicken thighs or pork instead of steak if preferred Medium sized shrimp work in place of colossal just adjust the cook time to prevent overcooking If Bachan’s sauce is unavailable try a mix of soy sauce and a touch of honey or brown sugar for that sweet salty element
Serving Suggestions
Serve this fried rice alongside simple steamed broccoli or a quick green salad for contrast It also makes a great filling for lettuce wraps or as the main event in a build your own rice bowl night with extra sauce and toppings
Ingredients
→ Main Ingredients
→ Seasonings and Sauces
→ Homemade Yum Yum Sauce
Steps
Cube ribeye steak into bite-sized pieces. Season with Bachan’s Original sauce and SPG blend.
Season thawed shrimp with cajun seasoning.
In a small bowl, mix mayonnaise, water, ketchup, sugar, garlic powder, and smoked paprika until smooth.
Cook seasoned steak on a griddle at 450°F for 5 minutes or until done. Remove from griddle.
Cook shrimp on the griddle for 2 minutes on each side, then remove.
Add the diced onion and frozen peas and carrots to the griddle. Cook for 5-7 minutes until the onion is translucent.
Add day-old rice and butter to the griddle. Mix well to combine with the vegetables.
Scramble eggs into the rice mixture, stirring until evenly combined and cooked through.
Top the fried rice with cooked steak and shrimp. Serve with homemade yum yum sauce.
Tips
- For best results, use day-old cooked rice to enhance the texture of the fried rice.
Required Tools
- Griddle or large frying pan
- Mixing bowl
- Spatula
- Knife
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains shellfish (shrimp)
- Contains eggs
- Contains mayonnaise (egg-based product)
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 480
- Fats: 20 g
- Carbohydrates: 55 g
- Proteins: 25 g