Savor the bold flavors of our Steak and Shrimp Fried Rice Supreme—packed with juicy steak, succulent shrimp, and savory rice perfection.
What makes this version different
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.
The ingredient lineup
- 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.
Time and servings
- Servings: 4
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: Approximately 650 kcal
Variations I love
- 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.
What to do with leftovers
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.
Before you go
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.
FAQs
How long does Steak and Shrimp Fried Rice Supreme last in the fridge?
In my experience, store Steak and Shrimp Fried Rice Supreme in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This dish also freezes well for 2-3 months. To reheat, use a skillet over medium heat with a bit of oil or butter, or microwave, stirring halfway through.
Can I substitute butter in this recipe?
I’ve found that you can substitute butter with a few options. For a similar richness, use ghee or a plant-based butter alternative. Olive oil or vegetable oil can also work, but they will alter the flavor profile slightly and may not provide the same creamy texture to the rice. Consider the overall taste you desire.
What internal temperature should beef reach?
Beef should reach an internal temperature of 145°F measured with a meat thermometer, per USDA FSIS guidelines. Source: USDA Safe Minimum Internal Temperature Chart. After cooking, allow the steak to rest for a few minutes before slicing; this helps the juices redistribute, ensuring a more tender and flavorful result.
What goes well with Steak and Shrimp Fried Rice Supreme?
Steak and Shrimp Fried Rice Supreme is quite a complete meal on its own, but it pairs wonderfully with light sides. Consider serving it with a crisp cucumber salad dressed with rice vinegar, some steamed edamame for a healthy snack, or a simple bowl of miso soup. A side of kimchi also adds a fantastic tangy counterpoint.
Can I make Steak and Shrimp Fried Rice Supreme dairy-free?
To make Steak and Shrimp Fried Rice Supreme dairy-free, the primary ingredient to address is the butter. You can easily substitute the 4 tablespoons of butter with a dairy-free butter alternative, or use an equal amount of a neutral oil like vegetable or canola oil. This will maintain the richness and cooking properties without dairy.
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Steak and Shrimp Fried Rice Supreme
- Total Time: PT35M
- Yield: 4 servings 1x
Description
Savor the bold flavors of our Steak and Shrimp Fried Rice Supreme—packed with juicy steak, succulent shrimp, and savory rice perfection.
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: PT15M
- Cook Time: PT20M
- 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