A hearty and flavorful fried rice dish with succulent shrimp, tender steak, and colorful vegetables, perfect for a quick and satisfying meal.

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

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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and cooked through. Remove and set aside.
Add the remaining tablespoon of oil to the skillet. Cook the flank steak slices for 3-4 minutes until browned and cooked through. Remove and set aside.
In the same skillet, sauté chopped onion, carrots, and peas for 3-4 minutes until they start to soften. Add minced garlic and cook for another minute.
Push vegetables to one side of the skillet and pour beaten eggs onto the empty side. Scramble until fully cooked, then mix into the vegetables.
Add the cold jasmine rice to the skillet, breaking up clumps. Stir in soy sauce, oyster sauce, and sesame oil.
Return the cooked shrimp and steak to the skillet. Cook everything together for 2-3 minutes, stirring often until evenly combined and heated through.
Season with salt and pepper to taste and garnish with sliced green onions before serving.

Use day-old rice for the best texture.

Customize with your favorite vegetables or proteins.

Store leftovers in the fridge for up to 3 days.

Add sriracha or red pepper flakes for a spicy kick.

Use tamari and gluten-free oyster sauce for a gluten-free version.