Ingredients
- Cooked Rice (day-old preferred) – 3 cups
- Steak (sirloin or ribeye), cubed – 8 oz
- Shrimp, peeled and deveined – 8 oz
- Frozen Peas and Carrots – 1 cup
- Soy Sauce – 3 tablespoons
- Sesame Oil – 1 tablespoon
- Eggs – 2 large
- Green Onions, chopped – 2 stalks
Instructions
- Step 1: Scramble the eggs in a lightly oiled wok or large skillet over medium heat. Once cooked, remove from the pan and set aside.
- Step 2: Add the steak to the wok/skillet and cook until browned on all sides and cooked to desired doneness. Remove the steak and set aside.
- Step 3: Add the shrimp to the wok/skillet and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
- Step 4: Add the frozen peas and carrots to the wok/skillet and cook until heated through. Add the cooked rice and break it up with a spatula.
- Step 5: Add the soy sauce and sesame oil to the rice mixture and stir to combine.
- Step 6: Return the steak, shrimp, and eggs to the wok/skillet. Stir to combine all ingredients. Garnish with green onions before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator and consume within 2 days.
- Reheat gently in a skillet with a splash of water or broth to prevent drying, or microwave in short intervals, stirring in between.
- Serve your Shrimp and Steak Fried Rice with a side of chili garlic sauce for an extra kick of flavor.
- For that signature fried rice texture, ensure your day-old rice is completely cooled and broken apart before adding it to the wok, preventing it from clumping together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American