Steak and shrimp fried rice combines seared ribeye, Cajun-seasoned shrimp, vegetables, eggs, and buttery rice on one hot griddle. Cooking the proteins separately protects their texture, then a final toss brings everything together with green onions and creamy yum yum sauce.
The recipe serves four to six in about 35 minutes. Day-old rice is the foundation: chilled grains stay separate under high heat and absorb the savory drippings without becoming soft.
Ingredients for Steak and Shrimp Fried Rice
For the proteins, use 16 ounces cubed ribeye, 12 colossal peeled and deveined shrimp, 2 tablespoons salt-pepper-garlic blend, 1 tablespoon Cajun seasoning, and 1/4 cup Japanese-style barbecue sauce. Keep raw steak and shrimp in separate bowls with separate utensils.
The rice needs 4 cups day-old cooked rice, 1 diced yellow onion, 1 bag frozen peas and carrots, 4 eggs, 4 tablespoons butter, and sliced green onions. Mix yum yum sauce from 1 cup mayonnaise, 1/4 cup water, 2 tablespoons ketchup, 1 teaspoon sugar, and 1/2 teaspoon each garlic powder and smoked paprika.
If you enjoy this recipe, you may also like Spicy Patty Melts.
How to Make Steak and Shrimp Fried Rice
- Mix the sauce. Whisk mayonnaise, water, ketchup, sugar, garlic powder, and smoked paprika until smooth; refrigerate.
- Prepare proteins. Season cubed ribeye with barbecue sauce and SPG blend. Pat shrimp dry and season separately with Cajun spice.
- Cook steak. Heat a griddle or skillet very hot and sear the cubes for about 5 minutes. Move to a clean plate.
- Cook shrimp. Sear 2 minutes per side until opaque and 145°F, then remove.
- Sauté vegetables. Cook onion, peas, and carrots for 5 to 7 minutes until tender.
- Fry rice. Add chilled rice and butter, break up clumps, and cook about 5 minutes.
- Scramble eggs. Open a clear zone, scramble the eggs until softly set, then fold into the rice.
- Finish. Return steak and shrimp only long enough to heat through. Add green onions and serve with sauce.
For storage details after serving, the USDA leftovers and food safety guidance.
Use Cold, Day-Old Rice
Freshly cooked rice contains surface steam and soft starch, so it tends to smear and clump on a hot griddle. Overnight refrigeration dries the exterior while leaving the grain tender inside.
Break cold rice apart with clean fingers before cooking. If starting with fresh rice, spread it in a thin layer on a sheet pan and cool it quickly before refrigerating. Do not leave cooked rice at room temperature for long periods.
If you enjoy this recipe, you may also like Jalapeno Popper Salmon Pinwheels.
Prepare Steak and Shrimp Separately
Partially chilling the ribeye for about 20 to 30 minutes can make neat cubes easier to cut. Keep the steak in its own bowl with the barbecue sauce and SPG blend. Pat the shrimp dry in a different bowl and add Cajun seasoning.
Separate prep prevents cross-contamination and lets you control salt. Both seasonings may already contain sodium, so taste the finished rice before adding more.
Sear the Ribeye in a Single Layer
A very hot griddle develops color quickly, but the sweet barbecue sauce can burn. Let excess sauce drip away and spread the cubes with space between them. Turn only after the first side has browned.
About five minutes is a guide; cube size and preferred doneness decide the finish. Remove the steak before it overcooks because it returns to the heat briefly at the end.
Cook the Shrimp Briefly
Wipe or clear a hot area after the steak and lay the shrimp flat. Cook for about two minutes per side. Colossal shrimp remain juicy under high heat, but they still become firm if left on the griddle unnecessarily.
Remove them once opaque and 145°F. Keep them separate from the rice until the final minute so they do not continue cooking through every remaining step.
Soften the Vegetables Before Adding Rice
Add diced onion with the frozen peas and carrots and cook for 5 to 7 minutes. Spread them out to encourage evaporation. The onion should turn translucent and the frozen vegetables should be tender and dry on the surface.
If ice has formed in the vegetable bag, shake it away before adding. Too much water cools the cooking surface and prevents the rice from frying.
Fry, Do Not Steam, the Rice
Add the chilled rice and butter, then press and turn the grains across the hot surface. Break up every clump without mashing. Give some sections brief contact with the griddle to develop lightly crisp edges.
Work in batches if using a smaller skillet. A crowded pan traps steam and turns a quick fry into a soft rice mixture. Combine the batches only after each has heated properly.
Scramble the Eggs in a Clear Zone
Push the rice aside and expose a clean, lightly buttered area. Crack in the eggs and scramble until soft curds form. Fold them into the rice before they become dry.
Cooking eggs separately keeps visible tender pieces throughout the dish. Stirring raw egg directly into all the rice can create an uneven coating and make temperature control harder.
Finish Without Overcooking the Proteins
Return steak and shrimp after the eggs are incorporated. Toss only until the proteins are hot, then remove the griddle from active heat. Finish with sliced green onions for fresh contrast.
Serve yum yum sauce on the side rather than stirring the full amount into the pan. Each person can control richness, and leftover rice retains a cleaner texture.
Storage and Reheating
Cool leftovers promptly in shallow containers and refrigerate within two hours. Use within three days. Store the mayonnaise-based sauce separately and keep it cold.
Reheat rice in a hot skillet with a teaspoon of water, stirring until steaming throughout. Add shrimp near the end to limit toughness. Reheat only the amount you plan to eat.
Troubleshooting
- Rice is mushy: Use chilled rice and cook in batches.
- Steak sauce burns: Shake off excess and reduce the heat slightly.
- Shrimp are tough: Remove at 145°F and return only at the end.
- Vegetables steam: Clear ice and give them more griddle space.
- Dish is salty: Check both seasoning blends and barbecue sauce before adding extra salt.
Conclusion
Mix and chill yum yum sauce, sear seasoned ribeye and shrimp separately, then cook vegetables, chilled rice, butter, and eggs on a hot griddle. Return the proteins briefly, add green onions, and serve immediately.
Frequently Asked Questions
- → Why is day-old rice better for fried rice?
Refrigeration dries the grain surfaces, helping them stay separate and fry instead of turning soft and sticky.
- → Can I use another cut of steak?
Yes. Sirloin or strip steak works; cut even cubes and adjust cooking time to the cut and desired doneness.
- → Can I make this without a griddle?
Use a large skillet or wok and cook in batches so the ingredients sear rather than steam.
- → How do I reheat steak and shrimp fried rice?
Heat it in a skillet with a teaspoon of water until steaming, adding shrimp near the end to reduce overcooking.