Introduction

Steak and Shrimp Fried Rice is a flavorful and satisfying dish that combines tender ribeye, juicy shrimp, and vibrant vegetables all tossed together with fragrant rice. This recipe elevates a simple fried rice with a delicious homemade yum yum sauce that adds a creamy kick, perfect for a hearty weeknight meal or special occasion.

Steak and Shrimp Fried Rice Recipe - Recipe Image

Ingredients

16 oz Ribeye steak
12 Colossal shrimp
1 bag frozen peas and carrots
4 cups day old rice
1 large yellow onion, diced
4 large eggs
1 bunch green onions
1 tbsp Cajun seasoning
2 tbsp SPG blend (Salt, Pepper, Garlic)
1/4 cup Bachan’s Original seasoning
1 cup mayonnaise
1/4 cup water
2 tbsp ketchup
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika
4 tbsp butter

Instructions

Step 1: Cube the partially frozen ribeye into bite-sized pieces. Season the steak with Bachan’s Original and the SPG blend.
Step 2: Season the thawed shrimp with the Cajun seasoning, ensuring each piece is evenly coated.
Step 3: Prepare the yum yum sauce by mixing mayonnaise, water, ketchup, sugar, garlic powder, and smoked paprika in a small bowl until smooth.
Step 4: Cook the steak at 450°F on a hot griddle or skillet for about 5 minutes until done, then remove and set aside.
Step 5: Cook shrimp for 2 minutes on each side until pink and opaque, then remove and set aside with the steak.
Step 6: Add the diced onion and bag of frozen peas and carrots to the griddle or pan, cooking for 5-7 minutes until the onion becomes translucent.
Step 7: Stir in the day-old rice along with the butter, mixing well to combine all ingredients evenly.
Step 8: Scramble the eggs directly in the pan, then mix them thoroughly with the rice and vegetables until fully blended and cooked.
Step 9: Top the fried rice with the cooked steak and shrimp, garnish with chopped green onions, and serve with the homemade yum yum sauce on the side.

Tips & Variations

Using day-old rice helps prevent sogginess and ensures a better fried rice texture.
Substitute ribeye with sirloin or flank steak for a leaner option.
For extra heat, add a pinch of cayenne pepper to the shrimp seasoning or the yum yum sauce.
Mix in chopped bell peppers or mushrooms along with the onions and peas for added flavor and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, stirring occasionally until heated through. Avoid microwaving directly to preserve the texture of the steak and shrimp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be softer and more moist, which can make the fried rice mushy. Using day-old rice that has been refrigerated overnight allows the grains to dry out slightly and separate better, resulting in a better texture for fried rice.

What can I substitute for Bachan’s Original seasoning?

If you don’t have Bachan’s Original seasoning, you can use a blend of garlic powder, onion powder, salt, and a little soy sauce to achieve a similar savory flavor.

Steak and Shrimp Fried Rice Recipe

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★★★★★

4.8 from 69 reviews

A flavorful and satisfying Steak and Shrimp Fried Rice recipe that combines tender ribeye steak, spicy Cajun shrimp, vibrant vegetables, and fluffy day-old rice. Enhanced with homemade yum yum sauce, this dish is perfect for a hearty meal that balances protein and fresh ingredients with bold seasoning and creamy tang.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Proteins

16oz Ribeye steak, partially frozen and cubed
12 Colossal shrimp, thawed
4 large eggs

Vegetables

1 large yellow onion, diced
1 bag frozen peas and carrots (about 12 oz)
1 bunch green onions, chopped (for garnish)

Rice & Seasonings

4 cups day-old cooked rice
1 tbsp Cajun seasoning
2 tbsp SPG blend (Salt, Pepper, Garlic blend)
4 tbsp butter
1/4 cup Bachan’s Original seasoning sauce

Yum Yum Sauce

1 cup mayonnaise
1/4 cup water
2 tbsp ketchup
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika

Instructions

Prepare the steak: Cube 1-2 pounds of partially frozen ribeye steak into bite-sized pieces. Season thoroughly with Bachan’s Original seasoning and 2 tablespoons of SPG blend to enhance flavor.
Prepare the shrimp: Thaw the 12 colossal shrimp and season them evenly with 1 tablespoon of Cajun seasoning to add a spicy kick.
Make yum yum sauce: In a small bowl, combine 1 cup mayonnaise, 1/4 cup water, 2 tablespoons ketchup, 1 teaspoon sugar, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Mix well until smooth and set aside.
Cook steak: Heat the LoCo griddle (or a high heat grill/pan) to 450°F. Cook the cubed ribeye steak for about 5 minutes until evenly seared and cooked to desired doneness. Remove and set aside.
Cook shrimp: On the same griddle or pan, cook the shrimp for 2 minutes per side until pink and opaque. Remove and set aside with the steak.
Sauté vegetables: Add the diced onion and frozen peas and carrots to the griddle or pan. Cook for 5-7 minutes until the onion becomes translucent and vegetables are tender.
Add rice: Stir in 4 cups of day-old cooked rice along with 4 tablespoons of butter. Mix well to combine evenly and heat through.
Scramble eggs: Push the rice mixture to one side, scramble the 4 large eggs in the open space until softly cooked, then mix them into the rice evenly.
Assemble the dish: Top the fried rice mixture with the cooked steak cubes and seasoned shrimp. Garnish with chopped green onions if desired.
Serve: Plate the fried rice topped with steak and shrimp. Serve with the homemade yum yum sauce on the side or drizzled atop for a creamy, smoky complement.

Notes

Using day-old rice is essential for texture as it is dryer and prevents sogginess.
If you don’t have a griddle, a large skillet or wok can be used to cook the steak, shrimp, and fry the rice.
Adjust Cajun seasoning amount according to your preferred spice level.
Yum yum sauce can be refrigerated for up to a week and used for other grilled or fried dishes.
Butter amount can be adjusted or substituted with oil for different dietary needs.

Keywords: steak fried rice, shrimp fried rice, cajun shrimp, homemade yum yum sauce, ribeye steak recipe, fried rice, easy dinner, Asian fusion