You know what? There’s just something so comforting about fried rice. It’s like a warm hug on a chilly evening or that soft blanket you curl up with after a long day. And today, I want to share my recipe for **Shrimp and Steak Fried Rice**, a dish that has managed to secure a special place in my heart and my kitchen. It’s honestly the kind of meal that brings back memories of family gatherings and late-night kitchen adventures.
Let me take you back to a cozy family dinner a few summers ago. I was in that phase where I was determined to prove myself as “the chef” of our household. The grill was fired up, the steak was marinating, and as the aroma wafted through the air, I suddenly had this bright idea—to create a fried rice dish that would combine the savory, hearty flavors of steak with the sweet, delicate notes of shrimp. I mean, why not? It was a risk, but sometimes it’s the wild ideas that yield the best results, right?
As expected, the first attempt was a mix of glorious successes and hilarious disasters. I think I almost burned my eyebrows with the explosion of a too-hot skillet, but you know what? The results were worth it. Friends were asking for seconds, and just like that, a new family favorite was born! Over the years, I’ve tweaked it here and there, but the heart of that dish remains the same. It’s like a love letter to the joy of cooking and the magic of food that brings people together.
So let’s dive right into this delectable recipe, shall we? Trust me, you’re going to want to try this.
### What Goes Into Shrimp and Steak Fried Rice?
#### 1. **Steak**
I usually go for **sirloin** or **ribeye** because they have just the right amount of tenderness and flavor without breaking the bank. Honestly, sometimes I just eyeball it depending on what’s on sale! If you’re feeling splurge-y, though, you can use filet mignon. Just make sure to slice it thin so it cooks quickly and evenly. I believe the key is marinating it for at least an hour—nothing too fancy! A splash of soy sauce, a sprinkle of garlic powder, and a touch of sesame oil work like magic.
#### 2. **Shrimp**
I like to use **large shrimp** for this recipe. They add a lovely sweetness and beautiful texture. You can buy ‘em fresh, but let’s be real—there’s no shame in using frozen shrimp! Just make sure to thaw them properly. I usually toss ‘em into a bowl of cold water for about 15 minutes while I prep everything else.
#### 3. **Rice**
You can’t have fried rice without—wait for it—**rice**! I always use day-old cold rice for the best results; it just fries up nicer. If you’re short on time, you can cook fresh rice, then spread it out on a baking sheet to cool down quickly. You know what I mean? The drier, the better. Also, a little trick: jasmine rice gives it such a perfumed aroma that you’ll never want to use anything else!
#### 4. **Vegetables**
You can really mix and match veggies based on what you have at home. I typically use **peas** and **carrots**—classic, right? But feel free to throw in some bell peppers or green onions if that’s what you’re into. Oh, and don’t forget about garlic and onion! They’re practically the fairy godmothers of flavor in this dish.
#### 5. **Soy Sauce & Seasonings**
**Soy sauce** is essential here. I go with low-sodium to control the saltiness. Also, a splash of **sesame oil** at the end gives it that delightful nutty flavor. You know, a little sprinkle of **black pepper** and **red pepper flakes** for some kick is never a bad idea either.
#### 6. **Eggs**
Nothing ties fried rice together like a **couple of eggs**. I typically scramble them in the skillet first before adding them back later. They give some more creaminess—seriously, don’t skip this step!
### Is Shrimp and Steak Fried Rice Actually Good for You?
Here’s the thing: while this dish can lean towards the indulgent side (hello, steak and shrimp), there are definitely some redeeming qualities.
– **Protein Power**: The combination of steak and shrimp provides a hefty dose of protein, which is perfect for keeping you feeling full and satisfied.
– **Veggie Delight**: Loaded with veggies, this fried rice gives you a good balance of nutrients. Peas, for instance, add fiber and vitamins, while the carrots are full of antioxidants and good for your eyes (hello, night vision!).
– **Balanced Indulgence**: Yes, we’re cooking with steak and shrimp, but those flavors mean you get more bang for your nutritional buck. Plus, you can control how much oil and sauce you use, keeping things lighter if you desire.
– **Quick Meals**: Usually, on busy nights, I can whip this up in under 30 minutes. Rather than turning to takeout, I can enjoy a comforting, satisfying meal without feeling guilty.
In the end, everything in moderation, right? We deserve a little indulgence, especially when it’s as tasty as this!
### Here’s What You’ll Need
– **2 cups** day-old jasmine rice
– **8 oz** sirloin or ribeye steak, thinly sliced
– **8 oz** large shrimp, peeled and deveined
– **1 cup** mixed vegetables (peas and carrots, preferably)
– **2 eggs**
– **3 tbsp** soy sauce (low-sodium preferred)
– **1 tbsp** sesame oil
– **2 tbsp** cooking oil (vegetable or canola)
– **3 cloves** garlic, minced
– **1 small onion**, diced
– **Black pepper** and **red pepper flakes** to taste
– **Green onions** for garnish (optional)
### How to Make Shrimp and Steak Fried Rice Step-by-Step
1. **Prep the Ingredients**: First things first, make sure your rice is cold and ready. If you’ve got gluten-free or brown rice, rock on. Chop up your veggies, mince the garlic, and dice the onion. It helps to have everything set up before you start.
2. **Marinate the Steak**: Toss your sliced steak into a bowl with a few splashes of soy sauce, a sprinkle of garlic powder, and a touch of sesame oil. Let it hang out for at least 30 minutes if you can. You could even prep this the night before for added flavor!
3. **Cook the Eggs**: In a large skillet or wok, heat a tablespoon of oil over medium heat. Crack in the eggs, scrambling them until just set. They should look a little underdone; we’ll add them back later. Remove from the pan and set aside. (I always scrape the pan clean because y’all, the egg bits are a guilty pleasure!)
4. **Sear the Steak**: In the same skillet, add another tablespoon of oil. Increase the heat to high and toss in the marinated steak slices. Sear for 2-3 minutes until they’re browned but not overcooked. You want some pink in the center for tenderness. Remove the steak and set aside with the eggs.
5. **Sauté the Aromatics**: Now, add the onions and garlic to the skillet, cooking for about a minute until fragrant. This is where the magic starts happening, folks.
6. **Add Shrimp**: Toss in the shrimp and let them cook until they turn pink and opaque—around 2-3 minutes.
7. **Mix it Together**: Now it’s time for the grand assembly! Add in your cold rice, mixed veggies, and that previously cooked steak and eggs. Drizzle over the soy sauce and stir it all together. Make sure to break up any rice clumps—you don’t want a fried rice brick, trust me!
8. **Final Touches**: Add the sesame oil and season with pepper and red pepper flakes to your liking. Give it all one last good mix. You want everything coated in that delicious sauce!
9. **Garnish and Serve**: A sprinkle of sliced green onions over the top adds a fresh touch. Serve it hot right from the skillet—’cause, if we’re being honest, there’s nothing quite as satisfying as a one-pan meal.
### Little Extras I’ve Learned Along the Way
– **Customize Your Proteins**: Try using some thinly sliced chicken or even tofu if you want to go plant-based! This recipe is super flexible.
– **Store-bought tweaks**: When I’m feeling lazy, I’ve been known to grab one of those bags of frozen stir-fry veggies from the store. They save time and add a lot of color. Just thaw them in the microwave first!
– **Sauce Variations**: If you’re feeling adventurous, swap out the soy sauce for teriyaki or sweet soy sauce. It gives the dish a completely different vibe!
– **Add Some Heat**: For those who crave the spicy life, toss in some diced jalapeño or a spoonful of Sriracha while cooking.
– **Batch Cooking**: This dish is fantastic for meal prepping. Make a big batch on a Sunday, and you’ve got lunch for the week! Packed in containers, it makes a great grab-and-go meal.
There you have it, my dear friend! This **Shrimp and Steak Fried Rice** recipe comes with stories, memories, and a whole lot of love. Each time I make it, I’m reminded of those cozy evenings spent cooking and laughing with family. I genuinely hope you give it a try and maybe even put your own spin on it!
This one means a lot to me. Let me know if you try it—I’d love to hear your twist or even your funny kitchen mishaps! Happy cooking!
