Description
A nostalgic and flavorful shrimp and steak fried rice dish perfect for family gatherings and quick meals.
Ingredients
- 2 cups cooked jasmine or basmati rice (preferably cold or day-old)
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) steak (such as sirloin or flank), thinly sliced
- 2 tablespoons vegetable oil
- 1 cup frozen peas and carrots, thawed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Instructions
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
- Add the sliced steak, cooking until browned. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Sauté the shrimp until they turn pink, about 2-3 minutes. Remove and set aside with the steak.
- Toss in the onions and garlic, cooking until fragrant. Then, mix in the thawed peas and carrots and cook for another 2-3 minutes.
- Push the vegetable mixture to the side of the pan. Pour in the beaten eggs and scramble until fully cooked.
- Add the cooked rice to the pan, breaking up any clumps. Mix everything well, ensuring even distribution.
- Drizzle the soy sauce and oyster sauce (if using) over the rice and stir until combined.
- Finally, add the cooked shrimp and steak back into the pan. Stir to incorporate all ingredients, ensuring everything is heated through.
- Drizzle the sesame oil, stir once more, and garnish with sliced green onions.
Notes
Use day-old rice for the best texture and avoid overcrowding the pan while cooking.
