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
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
- 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