Steak and Shrimp Fried Rice

Steak and shrimp fried rice is my answer for what to make when everyone is craving something slightly indulgent but still quick to get on the table. This version brings together juicy ribeye steak and succulent shrimp tossed with garlicky fried rice for a restaurant-level dinner that feels fun and festive without much hassle at all. The homemade creamy yum yum sauce takes it to the next level.

My family devours this every time and I love how it makes steak night and shrimp night both happen with zero complaints. The combo is always a win when I need a crowd pleaser.

Ingredients

• Ribeye steak: This cut doesn’t skimp on tenderness or flavor Look for nicely marbled pieces and partially freeze for easier cubing
• Colossal shrimp: Bring a satisfying bite and sweet taste Make sure they are deveined and patted dry for the best sear
• Frozen peas and carrots: Add color sweetness and a classic fried rice crunch Opt for the bag with bright green peas
• Day old rice: Keeps your fried rice from turning soggy Jasmine or long grain works best and refrigerate overnight for ideal texture
• Yellow onion: Adds depth and a touch of sweetness Dice finely for even cooking
• Large eggs: Give fried rice richness and bind everything together Fresh eggs make a difference here
• Green onions: Used for garnish Offer a pop of freshness and color
• Cajun seasoning: Wakes up the dish with a little heat Choose a blend with paprika and garlic for balance
• SPG blend: This mix of salt pepper and garlic is an all purpose hero Use freshly ground if possible
• Bachan’s Original: A Japanese style barbecue sauce Adds sweet salty umami flavor Stick with the original variety for the most authentic taste
• Yum Yum Sauce: This creamy tangy sauce is the perfect drizzle Homemade gives you full control and fresher flavor Opt for a good quality mayo and a rich smoked paprika

Step-by-Step Instructions

Cube and Season the Steak:

Cube the ribeye while it is still partially frozen for cleaner cuts Toss with Bachan’s Original and SPG blend until every piece is coated This adds depth right from the start

Season the Shrimp:

Pat dry the thawed shrimp and coat with cajun seasoning Make sure the seasoning gets into all the crevices for big flavor

Prepare the Yum Yum Sauce:

Combine mayo water ketchup sugar garlic powder and smoked paprika in a small bowl Whisk until fully blended and smooth Taste and adjust for sweetness or tang

Cook the Steak:

Preheat your griddle or a large skillet to high heat about 450 degrees Lay out the steak cubes in an even layer Sear for about five minutes turning until they are browned on the edges but still juicy inside Remove and set aside

Sear the Shrimp:

Cook seasoned shrimp on the hot griddle for about two minutes per side They will turn pink and opaque quickly Remove once cooked through to keep them tender

Sauté the Vegetables:

Add diced onion and bagged peas and carrots to the griddle Stir and cook for five to seven minutes until onions are soft and translucent and the veggies are bright

Add the Rice:

Toss in day old rice along with butter Stir and press down to let the rice crisp a bit Mix well so every grain gets coated and heated through

Scramble the Eggs:

Push rice to the side and add beaten eggs Scramble directly on the surface then mix into the rice allowing them to coat the rice and hold everything together

Finish and Serve:

Return steak and shrimp to the griddle and gently fold into the rice Make sure everything is combined and heated Serve hot topped with green onions and a generous drizzle of yum yum sauce

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My favorite ingredient is the Bachan’s Original sauce because it adds that restaurant level umami you usually only taste when dining out. The first time I served this to my family everyone asked for seconds and the leftovers disappeared before midnight.

Storage Tips

Leftover steak and shrimp fried rice keeps well in the fridge for up to three days Store in an airtight container and make sure to cool completely before sealing For best reheating results use a skillet over medium high heat to restore some of the original texture The yum yum sauce should be stored separately and stirred before using again

Ingredient Substitutions

You can use boneless chicken thighs or pork instead of steak if preferred Medium sized shrimp work in place of colossal just adjust the cook time to prevent overcooking If Bachan’s sauce is unavailable try a mix of soy sauce and a touch of honey or brown sugar for that sweet salty element

Serving Suggestions

Serve this fried rice alongside simple steamed broccoli or a quick green salad for contrast It also makes a great filling for lettuce wraps or as the main event in a build your own rice bowl night with extra sauce and toppings

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Cultural Context

Fried rice is a beloved comfort food in many Asian cuisines with countless variations Surf and turf fried rice brings an American steakhouse twist while still honoring the spirit of transforming leftovers into something truly special

Recipe FAQs

→ What cut of steak works best for this dish?

Ribeye is recommended for its tenderness and rich marbling, but sirloin or strip steak are flavorful alternatives.

→ Can I use fresh instead of frozen shrimp?

Yes, fresh shrimp is perfect. Just peel and devein them before seasoning and searing for the best texture.

→ Why use day-old rice for this meal?

Day-old rice is drier, preventing clumping and ensuring each grain remains separate for a better fried texture.

→ How is the homemade sauce prepared?

Mix mayonnaise, water, ketchup, sugar, garlic powder, and smoked paprika in a bowl for a creamy topping with a hint of tang.

→ What vegetables can I add or swap?

Peas, carrots, and onions work well, but you can include bell peppers, mushrooms, or even snap peas for variety.

→ Is this meal spicy?

The cajun seasoning adds mild heat, but you can adjust the amount for more or less spice as desired.