Name: Shrimp and Steak Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 3 cups cooked jasmine rice, cold and day-old; 6 oz ribeye or sirloin steak, cooked and sliced; 6 oz large shrimp, peeled and deveined; 2 large eggs, beaten; 2 cloves garlic, minced; 1 small white onion, diced; 2 stalks green onions, chopped (separate white and green parts); 2 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; 2 tablespoons neutral oil (canola or avocado); salt and pepper to taste

I love a dish that pulls double duty—something quick enough for a weeknight, yet indulgent enough to impress guests. That’s exactly what this Shrimp and Steak Fried Rice delivers. With tender chunks of seared steak, juicy shrimp, fluffy scrambled eggs, and crispy, flavorful rice, it’s the kind of meal that leaves you wondering how something this good came together in one pan. I’ve made this more times than I can count, and it never fails to steal the spotlight.

Fried rice is a canvas, and this version is layered with savory umami and just a hint of smokiness. I like to use leftover steak or cook it fresh depending on the night, and the shrimp add a lovely contrast—both in texture and flavor. Add green onions, garlic, and a splash of soy sauce, and you’ve got a hearty, satisfying dinner in under 30 minutes.

Why You’ll Love This Shrimp and Steak Fried Rice

This recipe is the ultimate one-pan comfort food. You get protein from both land and sea, rich eggy flavor, and the perfect chew from cold day-old rice. It’s incredibly customizable, budget-friendly when using leftovers, and far better than takeout. Plus, it reheats beautifully—if you manage to have leftovers.

What Kind of Rice Works Best for Shrimp and Steak Fried Rice?

Cold, day-old jasmine rice is my go-to for this recipe. Freshly cooked rice tends to be too soft and sticky, making it hard to achieve that iconic fried rice texture. When rice has had time to dry out in the fridge, it crisps up beautifully in the pan and absorbs the savory flavors of soy sauce and garlic without turning mushy. If you’re in a pinch and only have fresh rice, try spreading it on a baking sheet to cool and dry for at least 30 minutes before using.

Options for Substitutions

You don’t have to follow the recipe to the letter to enjoy the deliciousness of Shrimp and Steak Fried Rice. Here are some simple swaps that still keep the dish on point:

Rice: If jasmine isn’t available, long-grain white rice or even basmati work well. Avoid sticky or short-grain rice.

Steak: Use chicken, pork, or even tofu for a lighter or plant-based version. Leftover roast beef or brisket is also fantastic.
Shrimp: Scallops, imitation crab, or diced fish like salmon can fill in nicely.
Soy Sauce: Tamari or coconut aminos make great gluten-free alternatives.

Vegetables: Toss in frozen peas, shredded carrots, or chopped bell peppers for extra color and crunch.
Oil: Sesame oil gives great flavor, but any neutral oil like canola or avocado works in a pinch.

This dish is flexible—don’t hesitate to make it your own based on what’s in your kitchen.

Ingredients for This Shrimp and Steak Fried Rice

Each ingredient plays a role in layering bold flavor and texture into the dish. Here’s what you’ll need and why:

Cooked Jasmine Rice (preferably day-old): The backbone of the dish. Cold, dry rice fries up without clumping, creating that perfect texture.
Ribeye or Sirloin Steak: Adds rich, beefy flavor. Sear it well to lock in juices and develop a crust.

Large Shrimp (peeled and deveined): Brings sweetness and a tender bite that balances the meatiness of the steak.
Eggs: Scrambled in the pan, they add a creamy texture and richness to the rice.
Garlic: Fragrant and essential. It infuses the oil and deepens the savory profile of the dish.

Green Onions: Added at the end for a burst of freshness and color.
White Onion: Adds sweetness and slight crunch when sautéed with the rice.
Soy Sauce: Salty umami goodness that ties all the flavors together.

Oyster Sauce (optional but recommended): A touch of depth and subtle sweetness.
Sesame Oil: Just a drizzle adds a nutty aroma and toasty finish.
Salt and Pepper: Simple seasoning that enhances every bite.

Neutral Oil (like canola or avocado): For high-heat cooking without overpowering other flavors.

Each component works in harmony, making this more than just another fried rice—it becomes a complete and satisfying meal.

Step 1: Prep the Ingredients

Start by slicing your cooked steak into bite-sized strips or cubes. If you’re using raw steak, sear it first in a hot pan, then set it aside to rest before slicing. Peel and devein the shrimp if needed, and pat them dry. Crack the eggs into a small bowl and beat them lightly. Dice your white onion and chop the green onions, keeping the green and white parts separate.

Step 2: Cook the Eggs

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble them until just set. Transfer the eggs to a plate and wipe the pan clean if needed.

Step 3: Sear the Shrimp and Steak

Add a bit more oil to the pan and cook the shrimp until pink and just cooked through, about 1–2 minutes per side. Remove and set aside. Add the cooked steak pieces to the pan and give them a quick sear to warm and caramelize. Remove them and keep them with the shrimp.

Step 4: Sauté Aromatics

In the same pan, add the white onion and sauté for a minute until it softens. Add the garlic and stir until fragrant, about 30 seconds.

Step 5: Fry the Rice

Add a little more oil if the pan is dry. Toss in the cold rice and break it up with a spatula. Spread it out to let it get crispy in spots, stirring occasionally for about 4–5 minutes.

Step 6: Combine Everything

Add the cooked eggs, steak, and shrimp back into the pan. Pour in the soy sauce and oyster sauce, and mix thoroughly so everything is evenly coated. Finish with a drizzle of sesame oil.

Step 7: Finish and Serve

Stir in the green parts of the green onions right before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy every bite.

How Long to Cook the Shrimp and Steak Fried Rice

This dish comes together surprisingly fast—perfect for a quick dinner that doesn’t compromise on flavor. From start to finish, you’re looking at:

Prep Time: 10–15 minutes (depending on whether your steak is pre-cooked)
Cook Time: 15 minutes

Total Time: Around 25–30 minutes

Each component cooks quickly on high heat, especially if everything is prepped ahead. The longest part is frying the rice to achieve that golden, slightly crispy texture.

Tips for Perfect Shrimp and Steak Fried Rice

Use cold, day-old rice: This is the golden rule for fried rice. Fresh rice will turn soft and sticky instead of crisp and chewy.

Get your pan hot: A hot wok or skillet ensures everything sears properly and develops flavor without steaming.
Don’t crowd the pan: If you’re doubling the recipe, cook in batches. Overcrowding leads to soggy rice.
Add sauces at the end: This keeps the rice from getting too wet and allows the flavors to coat everything evenly.

Pat the shrimp dry: Moisture prevents browning. Dry shrimp cook faster and develop a better sear.
Let the rice sit in the pan: Spread it out and let it crisp for a minute before stirring—this adds texture.
Use high-smoke-point oil: Oils like canola or avocado won’t burn under the high heat needed for proper stir-frying.

These little details make a big difference in transforming good fried rice into restaurant-quality perfection.

Watch Out for These Mistakes While Cooking

Even with simple ingredients, fried rice can go sideways if you’re not careful. Here’s what to avoid:

Using freshly cooked rice: Hot rice clumps together and turns mushy. Always use cold rice that’s had time to dry out.

Overcooking the shrimp: Shrimp cook in just a couple of minutes. Leaving them too long in the pan can make them rubbery.
Crowding the pan: This lowers the heat and causes ingredients to steam instead of sear. Work in batches if needed.
Adding soy sauce too early: It can cause the rice to steam instead of fry. Always stir it in near the end for better texture and flavor.

Not prepping ahead: This dish moves fast once the pan is hot. Chop, beat, and measure everything before you start cooking.
Skipping the aromatics: Garlic, onion, and green onions are key to depth of flavor—don’t leave them out or undercook them.

What to Serve With Shrimp and Steak Fried Rice?

Fried rice is a complete meal, but pairing it with a few extras can make dinner feel extra special. Here are some great side dish ideas:

Steamed or Fried Dumplings

Soft or crispy dumplings filled with veggies or meat add a satisfying contrast.

Cucumber Sesame Salad

Light, crisp, and refreshing—perfect for balancing the richness of the fried rice.

Egg Drop Soup

A warm, savory starter that comes together fast and complements the flavors.

Garlic Chinese Broccoli (Gai Lan)

Sautéed greens with garlic bring color and a nice bitter edge.

Chili Oil Edamame

Snackable and spicy—great for nibbling before or with the main dish.

Tempura Vegetables

Crispy, golden vegetables give a satisfying crunch without overwhelming the rice.

Hot and Sour Soup

Bold, tangy, and full of umami—makes a great companion to the mellow richness of the fried rice.

Storage Instructions

Shrimp and Steak Fried Rice stores beautifully, making it a great option for leftovers or meal prep. Here’s how to handle it:

Refrigerator: Let the rice cool completely, then store it in an airtight container. It will stay fresh for up to 4 days.

Freezer: If you want to keep it longer, portion the rice into freezer-safe bags or containers. It freezes well for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating Tips: For best results, reheat in a skillet over medium heat with a splash of water or a drizzle of oil. This brings back the original texture better than the microwave, but the microwave still works in a pinch—about 2 minutes, stirring halfway through.

Estimated Nutrition

While exact values will vary depending on ingredients and portion sizes, here’s a general breakdown per serving (based on 4 servings total):

Calories: ~550
Protein: ~35g
Fat: ~20g

Saturated Fat: ~6g
Carbohydrates: ~50g
Fiber: ~2g

Sugar: ~3g
Sodium: ~850mg
Cholesterol: ~215mg

This is a well-balanced dish, offering a great mix of protein and carbs with moderate fat. You can adjust ingredients like sauce or oil to suit your dietary needs.

Frequently Asked Questions

What type of steak is best for fried rice?

Ribeye and sirloin are ideal because they’re tender and flavorful. Flank or skirt steak also work well if sliced thin against the grain.

Can I make this without eggs?

Yes, the eggs add richness and texture, but you can skip them or replace with scrambled tofu for an egg-free version.

What’s the best way to keep shrimp from overcooking?

Cook them separately and briefly—about 1–2 minutes per side—then remove them from the pan until ready to mix back in at the end.

Do I need a wok to make fried rice?

Nope! A large nonstick skillet or cast iron pan works perfectly fine, as long as it holds heat well and gives room to stir-fry.

Can I use frozen shrimp?

Yes, just make sure to thaw them fully and pat them dry before cooking to prevent excess moisture in the pan.

How do I make it spicy?

Add chili garlic sauce, a few dashes of hot sauce, or sliced fresh chili when sautéing the onions and garlic.

Is this recipe gluten-free?

Not by default—soy sauce and oyster sauce usually contain gluten. But you can use tamari and gluten-free oyster sauce to keep it gluten-free.

Can I use brown rice instead?

Absolutely. Brown rice gives a nuttier flavor and more fiber, though it may be slightly firmer in texture. Be sure it’s cold before frying.

Conclusion

Shrimp and Steak Fried Rice isn’t just a meal—it’s a satisfying, flavor-packed experience that turns humble ingredients into something unforgettable. With tender shrimp, juicy steak, fluffy eggs, and aromatic rice all sizzling together in one pan, it’s easy to see why this recipe is a go-to in my kitchen. It’s fast, customizable, and guaranteed to win over anyone at the table—whether it’s a quiet weeknight or a casual dinner with friends.