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This hearty shrimp and steak fried rice transforms simple ingredients into a restaurant-quality meal right in your kitchen. The combination of tender meat, succulent shrimp, and savory rice delivers a satisfying dinner that's perfect for busy weeknights when you want something impressive without hours of cooking.
I developed this recipe after trying countless takeout versions that never quite satisfied. The breakthrough came when I started marinating the proteins separately before cooking which completely transformed the depth of flavor.
- Ribeye steak: Rich marbling makes it perfect for quick cooking and adds incredible flavor to the dish
- Raw shrimp: Adds a sweet seafood element that complements the beef beautifully
- Day-old rice: Critical for achieving authentic texture as fresh rice becomes mushy
- Chopped onion: Provides aromatic sweetness as the base flavor
- Chopped carrots: Adds color and subtle sweetness when cooked
- Green onions: Brings brightness and a mild onion flavor to finish the dish
- Minced garlic: Essential aromatic that elevates the entire dish
- Soy sauce: The primary seasoning that provides umami and saltiness
- Brown sugar: Balances the savory elements and helps create caramelization
- Eggs: Creates richness and binds everything together
- Oil: Preferably with a high smoke point like peanut or avocado for proper wok cooking
- Yum Yum sauce: Creamy, slightly sweet sauce that complements the savory rice
How To Make Shrimp and Steak Fried Rice
- Marinate the steak:
- Combine soy sauce and brown sugar with the beef pieces, allowing the meat to absorb these flavors for at least 5 minutes while you prepare other ingredients. This short marination period significantly enhances the flavor profile.
- Season the shrimp:
- Toss the cleaned shrimp with soy sauce and brown sugar in a separate bowl. The natural sweetness of the shrimp pairs perfectly with this simple marinade and creates a beautiful caramelization when cooked.
- Cook the steak:
- Heat your wok until it just starts smoking, then add oil and swirl to coat. Add marinated steak pieces without overcrowding and cook quickly for about a minute per side. The goal is a beautiful sear while keeping the interior tender. Remove promptly to prevent overcooking.
- Cook the shrimp:
- Using the same wok with all those beautiful steak flavors, cook the marinated shrimp until they curl into a C shape, typically 2 minutes per side. This C shape indicates perfect doneness, avoid cooking until they form a tight O which means they're overdone.
- Sauté the vegetables:
- Add more oil to the same pan and cook the carrots first since they take longer, then add onions. When they begin to soften, add the garlic at the end to prevent burning. The fragrance released during this step creates the foundation of your dish.
- Cook the eggs:
- Push vegetables to one side creating a clear space for the eggs. Pour beaten eggs into this space and scramble quickly, maintaining some texture rather than cooking them completely dry.
- Add the rice:
- This is the heart of the dish. Add cold rice and break up any clumps with your spatula or spoon. The key is ensuring each grain gets coated with oil and has contact with the hot wok surface. Keep stirring constantly.
- Combine and finish:
- Return the proteins to the wok along with green onions and toss everything together. Each element should be distributed evenly throughout the rice. The proteins will reheat quickly in the hot rice mixture.
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The most satisfying part of this recipe is watching how the separate marinated proteins transform the entire dish. My family fought over the last bits the first time I made it, and now it's our Sunday night tradition when we want something special without ordering takeout.
The Rice Secret
The quality of rice you use makes an enormous difference in this recipe. Long-grain jasmine rice works beautifully because it maintains its structure during frying. Cook your rice a day ahead with slightly less water than normal, then refrigerate it uncovered for at least 6 hours. This drying process allows each grain to firm up and separate easily when fried. I learned through much trial and error that fresh rice simply steams rather than fries in the wok, producing a sticky result rather than the distinct grains we want.
Protein Variations
While the ribeye and shrimp combination creates a surf-and-turf experience, you can easily adapt this recipe to what you have available. Chicken thighs work wonderfully as they stay juicy through the quick cooking process. For a vegetarian version, try firm tofu that's been pressed and marinated in the same soy-sugar mixture. Whatever protein you choose, remember that quick cooking over high heat is key to maintaining tenderness while developing flavor. My daughter prefers an all-shrimp version while my husband is partial to adding Chinese sausage for an authentic touch.
Serving Suggestions
Serve this fried rice as a complete meal in itself or as part of a larger Asian-inspired spread. I often pair it with a simple cucumber salad dressed with rice vinegar and sesame oil for a refreshing contrast. The Yum Yum sauce mentioned in the recipe adds a creamy richness, but chili oil or sriracha provide excellent heat if you prefer something spicier. For special occasions, start with some vegetable spring rolls or dumplings as appetizers to create a complete restaurant experience at home.
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Storage Tips
Properly stored fried rice maintains its quality remarkably well. Allow leftover rice to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave it covered, or better yet, quickly refry it in a hot skillet with a small amount of oil. The proteins may become slightly firmer upon reheating, but the overall flavor often deepens as the ingredients have time to meld together.
Frequently Asked Questions
- → What is the best type of rice to use for fried rice?
Day-old, cold, cooked rice works best as it’s drier and less sticky, making it easier to separate and stir-fry.
- → Can I substitute ribeye steak for a different cut?
Yes, you can use other tender cuts like sirloin or flank steak. Just make sure to slice it thin for even cooking.
- → How should I prepare the shrimp for frying?
Remove the tails and devein the shrimp. Marinate them briefly in soy sauce and brown sugar for added flavor.
- → What vegetables can I add to enhance the dish?
Common choices include chopped bell peppers, peas, and bean sprouts. Feel free to customize based on your preferences.
- → What is Yum Yum sauce and how do I serve it?
Yum Yum sauce is a tangy, creamy dipping sauce often paired with Asian dishes. Serve it on the side for added flavor.