Description
A delicious and easy-to-make Shrimp and Steak Fried Rice combining tender sirloin steak and succulent shrimp with fragrant jasmine rice and colorful vegetables. Perfect for a quick, satisfying, and protein-packed meal with vibrant Asian-inspired flavors.
Ingredients
Scale
Proteins
- 8 ounces sirloin steak (thinly sliced)
- 8 ounces shrimp (peeled and deveined)
- 2 eggs (lightly beaten)
Vegetables
- 1 cup frozen peas and carrots (thawed)
- 1/2 cup diced onion
- 3 cloves garlic (minced)
- 2 green onions (sliced)
Carbs and Oils
- 4 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
Condiments and Seasonings
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon black pepper
- Optional chili flakes for heat
Instructions
- Cook the steak: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced sirloin steak and cook for 2–3 minutes until browned but still tender. Remove from the pan and set aside.
- Cook the shrimp: In the same pan, add the shrimp and cook for 2–3 minutes until pink and opaque. Remove and set aside with the cooked steak.
- Sauté aromatics and scramble eggs: Add the remaining tablespoon of vegetable oil to the pan. Sauté the diced onion and minced garlic for about 1 minute until fragrant. Push them to the side of the skillet, pour in the lightly beaten eggs, and scramble until just cooked. Mix the eggs with the sautéed onions.
- Add rice and vegetables: Incorporate the cooked jasmine rice, thawed peas and carrots into the pan. Stir to combine thoroughly with the eggs and aromatics.
- Season and stir-fry: Add the low-sodium soy sauce, oyster sauce, sesame oil, and black pepper to the rice mixture. Stir-fry everything together for 3–4 minutes until heated through and well combined.
- Combine proteins and garnish: Return the cooked steak and shrimp back into the pan. Toss everything to evenly combine, allowing the flavors to meld. Top the fried rice with sliced green onions and optional chili flakes for heat. Serve hot.
Notes
- Use day-old rice for best texture and to prevent mushiness.
- You can substitute the sirloin steak with flank steak or chicken according to preference.
- Add other vegetables like bell peppers or bean sprouts for added crunch and color.
- Adjust soy sauce amount to control sodium levels if desired.
- Optional chili flakes can be omitted for a milder flavor.
