Shrimp & Steak Fried Rice

I love how this Shrimp & Steak Fried Rice combines surf and turf with colorful veggies and fluffy rice for a flavorful, satisfying meal that comes together quickly. It’s a one-pan dish packed with protein and bold flavor—perfect for busy weeknights or weekend indulgence.

Why You’ll Love This Recipe

I appreciate how this recipe is both elegant and easy. I get tender steak and juicy shrimp with crisp veggies and perfectly seasoned rice, all in one skillet or wok. It’s customizable, fast, and hits that crave-worthy combination of textures and taste in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• steak (flank, sirloin, or ribeye), cut into bite-size strips

• raw shrimp, peeled and deveined

• cooked long-grain white or jasmine rice (preferably chilled)

• mixed vegetables (peas, carrots, bell peppers, green onions)

• eggs, lightly beaten

• garlic, minced

• soy sauce (or tamari)

• oyster sauce (optional)

• sesame oil

• chicken or beef broth (or water)

• neutral oil (canola, vegetable) for cooking

• salt and pepper

• optional: red pepper flakes, chopped cilantro, lime wedges for serving

Directions

1. I heat neutral oil in a large skillet or wok over medium-high heat.

2. I season steak strips with salt and pepper and sear them briefly until browned but still slightly pink inside. I remove them and set aside.

3. In the same pan, I add more oil if needed and sauté shrimp until they turn pink and opaque. I remove and set aside with the steak.

4. I add garlic and mixed vegetables to the pan and stir-fry for 2–3 minutes, until veggies are crisp-tender.

5. I push veggies to one side, pour beaten eggs into the empty space, and scramble until just set. Then I mix with the vegetables.

6. I add chilled cooked rice and toss thoroughly to combine with veggies and eggs.

7. I pour in soy sauce, oyster sauce (if using), sesame oil, and a splash of broth; I stir-fry until the rice is evenly coated and heated through.

8. I return steak and shrimp to the pan, tossing everything together until proteins are reheated and flavors meld.

9. I taste and adjust seasoning, adding salt, pepper, or red pepper flakes.

10. I serve hot, garnished with green onions, cilantro, or lime wedges if desired.

Servings and timing

• Makes 4 servings.

• Prep time: 15 minutes (including rice prep, steak slicing, shrimp cleaning)

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Spicy kick: I add sriracha or chopped chili peppers with the soy sauce for heat.

• Low-carb option: I swap rice for cauliflower rice and cook just until tender.

• Veggie-packed: I include broccoli florets, snap peas, or mushrooms for extra texture.

• Sauce boost: I stir in a little hoisin or fish sauce for deeper umami.

• Peanut crunch: I sprinkle chopped peanuts or cashews on top before serving for crunch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop over medium heat with a splash of broth or water to revive moisture, stirring until heated through. I avoid microwaving to keep textures intact. For freezing, I cool completely, then freeze in portions for up to 1 month. I thaw overnight in the fridge and reheat as above.

FAQs

What’s the best type of rice to use?

I prefer day-old jasmine or long-grain rice—cool and slightly dried out—so it fries up with minimal sticking and fluffy texture.

Can I use frozen shrimp or steak?

I typically thaw both fully, pat them dry, and then cook as usual. Thawed proteins sear better and release less moisture in the pan.

Can I make this vegetarian?

Yes—I omit steak and shrimp, double the vegetables, and optionally add tofu or tempeh for protein. I also skip oyster sauce or use a vegetarian substitute.

How can I keep rice from sticking together?

I make sure it’s properly chilled and break up any clumps before adding to the hot pan. High heat and tossing frequently also help keep the grains separate.

Can this be made ahead for meal prep?

Absolutely. I cook everything, cool quickly, then portion out the rice. It reheats well in a skillet with a splash of broth—just add fresh garnishes right before eating.

Conclusion

This Shrimp & Steak Fried Rice is my go‑to for a balanced, flavorful meal that’s ready in under half an hour. It’s versatile, protein-packed, and perfect for using up leftover rice. I hope it becomes a staple in my rotation—and maybe even yours too!

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