Ingredients
- Cooked Rice (preferably day-old), 4 cups
- Shrimp, peeled and deveined, 1 pound
- Steak (sirloin or ribeye), cut into 1/2-inch cubes, 1 pound
- Soy Sauce, 1/4 cup
- Sesame Oil, 2 tablespoons
- Frozen Peas and Carrots, 1 cup
- Eggs, lightly beaten, 2 large
- Green Onions, sliced, 1/4 cup
Instructions
- Step 1: Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the steak and cook until browned and cooked to your liking, about 3-5 minutes. Remove from the wok and set aside.
- Step 2: Add the shrimp to the wok with another tablespoon of sesame oil. Cook until pink and opaque, about 2-3 minutes. Remove from the wok and set aside with the steak.
- Step 3: Pour the beaten eggs into the wok and cook, scrambling until set. Break the scrambled eggs into smaller pieces.
- Step 4: Add the cooked rice and frozen peas and carrots to the wok. Stir-fry until heated through, about 3-5 minutes.
- Step 5: Return the steak and shrimp to the wok. Pour in the soy sauce and stir-fry until everything is well combined and heated through, about 2 minutes.
- Step 6: Stir in the sliced green onions. Serve immediately.
Notes
- To prevent mushy fried rice, spread it on a baking sheet to cool quickly before storing in an airtight container in the refrigerator.
- Reheat the fried rice in a skillet over medium heat, adding a splash of water or broth to keep it moist and prevent sticking.
- Garnish with a sprinkle of toasted sesame seeds and a drizzle of sriracha mayo for an extra layer of flavor and visual appeal.
- For a richer flavor, marinate the steak in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American