Steak and Shrimp Fried Rice Supreme — tender steak, juicy shrimp, and savory rice stir-fried with garlic, soy, and bold wok-seared flavor!
Why You’ll Love This Recipe
This fried rice is the ultimate upgrade to your usual takeout. It’s fast, flavorful, and packed with protein thanks to the rich marbled steak and juicy shrimp. The Cajun spice blends perfectly with the umami depth of Japanese BBQ sauce and buttery rice, while scrambled eggs and crisp-tender veggies round out the dish. It’s customizable, crowd-pleasing, and ideal for both casual dinners and meal prep.
Ingredients
- 1–2 lbs ribeye steak, partially frozen for easier slicing
- 12 colossal shrimp, thawed and peeled
- 4 cups cooked day-old white rice
- 1 large yellow onion, diced
- 1 bag frozen peas and carrots
- 4 large eggs
- 4 tbsp butter
- 1 tbsp sesame oil
- 1 tbsp Cajun seasoning
- 2 tbsp SPG (salt, pepper, garlic) seasoning
- ¼ cup Bachan’s Original Japanese BBQ Sauce
- Green onions, for garnish
Directions
- Cube the partially frozen ribeye steak into bite-sized pieces. Season with Bachan’s Original BBQ Sauce and SPG seasoning.
- Season the shrimp with Cajun seasoning.
- Preheat a griddle or large skillet to 450°F (232°C). Cook the steak for about 5 minutes until seared and cooked to desired doneness. Remove and set aside.
- Cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add sesame oil to the griddle, then sauté the diced onion and frozen peas and carrots for 5–7 minutes until the onion is translucent and vegetables are tender.
- Add the day-old rice and butter to the vegetables. Stir well to combine and heat through.
- Create a well in the center of the rice mixture and crack in the eggs. Scramble them gently, then mix into the rice.
- Return the cooked steak and shrimp to the griddle, mixing them into the rice and vegetable mixture.
- Serve hot, garnished with chopped green onions.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: Approximately 650 kcal
Variations
- Spicy kick: Add crushed red pepper flakes or drizzle with sriracha before serving.
- Different proteins: Swap steak with chicken thighs or tofu, or use scallops instead of shrimp.
- Extra veggies: Add bell peppers, mushrooms, or baby corn for more texture and nutrition.
- Healthier version: Use brown rice or cauliflower rice, and reduce butter.
- Sauce swap: Use teriyaki, oyster sauce, or hoisin for a different flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a bit of oil or butter to restore texture. Microwave reheating also works—just cover the rice and stir halfway through heating for even warmth.
FAQs
Can I use another cut of steak?
Yes, sirloin, flank, or New York strip are great alternatives to ribeye.
What’s the best rice for fried rice?
Day-old white rice is ideal because it’s drier and holds up better to stir-frying.
Can I use fresh vegetables instead of frozen?
Absolutely. Just make sure to dice them small so they cook quickly.
Is Bachan’s BBQ sauce necessary?
No, but it adds a great umami flavor. You can substitute with teriyaki or soy-based sauces.
How can I prevent the rice from becoming mushy?
Use cold, day-old rice and avoid over-mixing once everything is added.
Can I cook this in a regular pan instead of a griddle?
Yes, a large skillet or wok works just as well.
What does SPG seasoning mean?
It stands for salt, pepper, and garlic—a basic blend great for meat and rice dishes.
How do I know when the shrimp are done?
They’ll turn pink, opaque, and curl into a C-shape—usually after 2–3 minutes per side.
Can I meal prep this recipe?
Yes, it reheats very well and can be portioned out for weekday lunches or dinners.
Is this dish gluten-free?
Not automatically—check that your BBQ sauce and seasonings are gluten-free, or substitute with gluten-free alternatives.
Conclusion
Steak and Shrimp Fried Rice Supreme brings the bold, indulgent flavors of your favorite hibachi-style meal straight to your kitchen. It’s fast, flexible, and full of savory satisfaction, making it a standout choice for both special meals and everyday dinners. Whether you’re feeding a hungry family or prepping flavorful lunches for the week, this one-pan wonder delivers every time.
Dive Into More Stir Fry and Rice Bowl Favorites
If you enjoyed the bold flavors in Steak and Shrimp Fried Rice Supreme, here are five more flavor-packed recipes to try next:
- Beef and Pepper Rice Bowl – A hearty, protein-packed bowl with bold seasoning and tender beef.
- Zesty Shrimp Avocado Rice Bowls with Cilantro Lime Sauce – Bright, fresh, and perfect for seafood lovers.
- Delicious Rice Noodles Stir Fry – A fast, satisfying stir fry full of texture and flavor.
- Savory Chicken Mushroom Stir Fry – Earthy mushrooms and juicy chicken in a rich sauce.
- Spicy Buffalo Ranch Chicken Pasta Fiesta – Creamy, spicy, and perfect for weeknight heat.
Steak and Shrimp Fried Rice Supreme
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A mouthwatering fusion of seared ribeye steak and Cajun shrimp tossed into buttery, golden fried rice with vegetables and fluffy scrambled eggs—perfectly seasoned for a bold, satisfying meal.
Ingredients
- 1–2 lbs ribeye steak, partially frozen for easier slicing
- 12 colossal shrimp, thawed and peeled
- 4 cups cooked day-old white rice
- 1 large yellow onion, diced
- 1 bag frozen peas and carrots
- 4 large eggs
- 4 tbsp butter
- 1 tbsp sesame oil
- 1 tbsp Cajun seasoning
- 2 tbsp SPG (salt, pepper, garlic) seasoning
- ¼ cup Bachan’s Original Japanese BBQ Sauce
- Green onions, for garnish
Instructions
- Cube the partially frozen ribeye steak into bite-sized pieces. Season with Bachan’s Original BBQ Sauce and SPG seasoning.
- Season the shrimp with Cajun seasoning.
- Preheat a griddle or large skillet to 450°F (232°C). Cook the steak for about 5 minutes until seared and cooked to desired doneness. Remove and set aside.
- Cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
- Add sesame oil to the griddle, then sauté the diced onion and frozen peas and carrots for 5–7 minutes until the onion is translucent and vegetables are tender.
- Add the day-old rice and butter to the vegetables. Stir well to combine and heat through.
- Create a well in the center of the rice mixture and crack in the eggs. Scramble them gently, then mix into the rice.
- Return the cooked steak and shrimp to the griddle, mixing them into the rice and vegetable mixture.
- Serve hot, garnished with chopped green onions.
Notes
- Day-old rice is essential for proper texture in fried rice.
- Use a high-heat oil if substituting sesame oil.
- Ribeye can be swapped with sirloin for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 240 mg