A vibrant bowl of Steak and Shrimp Fried Rice Supreme, featuring tender steak slices, succulent shrimp, and savory rice, garnished with fresh green onions.

Steak and Shrimp Fried Rice Supreme

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Chef Clara

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

  1. Cube the partially frozen ribeye steak into bite-sized pieces. Season with Bachan’s Original BBQ Sauce and SPG seasoning.
  2. Season the shrimp with Cajun seasoning.
  3. 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.
  4. Cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
  5. 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.
  6. Add the day-old rice and butter to the vegetables. Stir well to combine and heat through.
  7. Create a well in the center of the rice mixture and crack in the eggs. Scramble them gently, then mix into the rice.
  8. Return the cooked steak and shrimp to the griddle, mixing them into the rice and vegetable mixture.
  9. 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.

FAQs

How long does Steak and Shrimp Fried Rice Supreme last in the fridge?

In my experience, store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This dish also freezes well for up to 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?

Yes, you can substitute butter with other fats. For a neutral flavor, use a high-heat oil like canola or vegetable oil. For a richer, nutty taste, clarified butter or ghee works well. Olive oil can be used, but its flavor might be more pronounced.

What internal temperature should beef reach?

Beef, like the ribeye in this recipe, should reach an internal temperature of 145°F measured with a meat thermometer, per USDA FSIS guidelines. After cooking, allow the meat to rest for a few minutes before slicing; this helps the juices redistribute, ensuring a tender and flavorful result.

What goes well with Steak and Shrimp Fried Rice Supreme?

I’ve found that light and fresh sides complement this rich dish beautifully. Consider serving it with a simple cucumber salad, steamed edamame, or some crispy spring rolls. A side of lightly blanched broccoli or a clear miso soup would also be excellent choices.

Is Steak and Shrimp Fried Rice Supreme gluten-free?

This recipe, as written, likely contains gluten from the Bachan’s Original Japanese BBQ Sauce, which typically uses soy sauce containing wheat. To make it gluten-free, substitute with a certified gluten-free tamari or a gluten-free teriyaki sauce. Always check all ingredient labels carefully.

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.

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Close-up of steak and shrimp fried rice with peas, onions, scrambled egg, and herbs in a skillet.

Steak and Shrimp Fried Rice Supreme

  • Author: Chef Clara
  • Total Time: PT35M
  • Yield: 4 servings 1x
Print Recipe

Description

Savor the bold flavors of our Steak and Shrimp Fried Rice Supreme—packed with juicy steak, succulent shrimp, and savory rice perfection.

Ingredients

Scale
  • 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

  1. Cube the partially frozen ribeye steak into bite-sized pieces. Season with Bachan’s Original BBQ Sauce and SPG seasoning.
  2. Season the shrimp with Cajun seasoning.
  3. 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.
  4. Cook the shrimp for 2–3 minutes per side until pink and opaque. Remove and set aside.
  5. 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.
  6. Add the day-old rice and butter to the vegetables. Stir well to combine and heat through.
  7. Create a well in the center of the rice mixture and crack in the eggs. Scramble them gently, then mix into the rice.
  8. Return the cooked steak and shrimp to the griddle, mixing them into the rice and vegetable mixture.
  9. 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

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