Shrimp Steak Fried Rice (Printable Version)
One-pan shrimp and steak fried rice with soy garlic flavor, veggies, and fluffy egg for a quick, savory meal.
# Ingredients:
→ Proteins
01 -
1/2 lb ribeye steak, cut into bite-sized pieces
02 -
1/2 lb raw shrimp, peeled and deveined
→ Sauce and Marinade
03 -
4 tbsp soy sauce, divided
04 -
1 1/2 tbsp brown sugar, divided
→ Vegetables
05 -
1/2 cup chopped onion
06 -
1/2 cup diced carrots
07 -
1/4 cup sliced green onions
08 -
2 cloves garlic, minced
→ Rice and Eggs
09 -
3 cups cold, day-old cooked jasmine rice
10 -
2 large eggs, lightly beaten
→ Oils and Garnish
11 -
4 tbsp high smoke point oil (e.g., avocado or peanut oil)
12 -
Yum yum sauce, for serving
# Steps:
01 -
Combine 1 tablespoon soy sauce with 1/2 tablespoon brown sugar and toss with the steak pieces. In a separate bowl, repeat with shrimp. Set aside while preparing other ingredients.
02 -
Heat a wok or large skillet over medium-high until lightly smoking. Add 2 tablespoons oil, swirl to coat, then cook steak in a single layer for 1 minute undisturbed. Flip and cook for 1 minute more. Remove to a clean plate.
03 -
In the same hot wok, add shrimp in a single layer. Cook for 2 minutes until pink edges appear, flip and cook another minute until just curled. Transfer to plate with steak.
04 -
Add 2 tablespoons oil to the wok. Sauté carrots and onions for 3–4 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
05 -
Push vegetables to one side. Pour eggs into empty space and let sit for 10 seconds, then gently scramble until just set.
06 -
Add cold rice to the wok, breaking up clumps. Stir to combine with eggs and vegetables. Drizzle with remaining 3 tablespoons soy sauce and 1 tablespoon brown sugar. Stir-fry for 2–3 minutes until heated through and slightly crisp.
07 -
Return steak and shrimp to the wok. Toss gently to combine. Add green onions and stir for 30 seconds. Serve hot with yum yum sauce.
# Notes:
01 -
Use day-old rice for best texture—fresh rice creates clumps due to excess moisture.
02 -
Get the wok smoking hot before cooking to prevent sticking and develop authentic wok hei flavor.
03 -
Cut proteins and vegetables into uniform sizes for even cooking.