Name: Shrimp & Steak Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 1/2 lb shrimp, peeled and deveined; 1/2 lb flank steak, thinly sliced; 4 cups cooked jasmine rice (preferably cold); 2 tablespoons vegetable oil, divided; 1 onion, chopped; 1 cup carrots, diced; 1/2 cup peas; 3 cloves garlic, minced; 3 large eggs, beaten; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; Salt and pepper to taste; Green onions, sliced for garnish

A hearty and flavorful fried rice dish with succulent shrimp, tender steak, and a mix of colorful vegetables, Shrimp & Steak Fried Rice is a delicious fusion of surf and turf that always hits the spot. I love how quick and satisfying it is, whether I’m using up leftovers or craving something better than takeout at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 lb shrimp, peeled and deveined

1/2 lb flank steak, thinly sliced

4 cups cooked jasmine rice (preferably cold)

2 tablespoons vegetable oil, divided

1 onion, chopped

1 cup carrots, diced

3 cloves garlic, minced

1/2 cup peas

3 large eggs, beaten

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

Salt and pepper to taste

Green onions, sliced for garnish

Directions

I start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the shrimp and cook them for 2-3 minutes until they turn pink and are cooked through, then I remove them and set them aside.

Next, I add another tablespoon of oil to the same skillet and cook the flank steak slices for about 3-4 minutes, letting them brown and cook through. Once done, I set them aside with the shrimp.

In the same skillet, I toss in the chopped onion, carrots, and peas, and sauté them for about 3-4 minutes until they start to soften. Then I add the minced garlic and let it cook for another minute until fragrant.

Then I push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. I scramble them until they’re fully cooked, then mix them into the veggies.

I add the cold jasmine rice to the skillet, breaking up any clumps with my spatula. Then I stir in the soy sauce, oyster sauce, and sesame oil, followed by the cooked shrimp and steak. I cook everything together for another 2-3 minutes, stirring often, until it’s all evenly combined and heated through.

Finally, I season everything with salt and pepper to taste and garnish with sliced green onions before serving.

Servings and timing

This recipe serves 4 generous portions.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories per Serving: About 450 kcal

Variations

I sometimes swap the flank steak for ribeye or sirloin for an even richer flavor. If I want a spicy kick, I stir in some sriracha or crushed red pepper flakes while cooking the rice. For a veggie-packed version, I add bell peppers, broccoli florets, or baby corn. And when I want to go low-carb, I replace the jasmine rice with cauliflower rice—just as tasty!

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen it up. It also microwaves well in short bursts, stirring in between to heat evenly. I don’t recommend freezing it, as the texture of the rice and shrimp can suffer.

FAQs

How can I make this dish gluten-free?

I use gluten-free soy sauce and oyster sauce alternatives to make this dish gluten-free. Tamari is a great substitute for soy sauce.

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before cooking to avoid excess moisture in the skillet.

What’s the best rice to use?

I find that cold, day-old jasmine rice works best. It’s slightly dried out, so it doesn’t get mushy when stir-fried.

Can I add more protein?

Absolutely. I’ve added chicken, tofu, or even a fried egg on top for extra protein and texture.

Why does the rice need to be cold?

Cold rice holds its shape better and fries more evenly, which helps prevent it from turning mushy. Freshly cooked rice tends to steam rather than fry.

Conclusion

Shrimp & Steak Fried Rice is one of those dishes that brings together convenience, flavor, and comfort in one satisfying meal. It’s perfect for weeknights, meal prep, or impressing guests with something simple yet indulgent. I always enjoy how flexible and filling it is, and it’s sure to become a go-to in your recipe rotation just like it is in mine.

Shrimp & Steak Fried Rice

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating