Ingredients
- Cooked Rice, day-old preferred: 3 cups
- Steak, sirloin or ribeye, cubed: 8 ounces
- Shrimp, peeled and deveined: 8 ounces
- Frozen Mixed Vegetables: 1 cup
- Soy Sauce: 3 tablespoons
- Sesame Oil: 1 tablespoon
- Eggs: 2 large
- Green Onions, sliced: 2 stalks
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat. Add steak and cook until browned on all sides, about 3-5 minutes. Remove steak and set aside.
- Step 2: Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes. Remove shrimp and set aside with the steak.
- Step 3: Whisk eggs in a small bowl. Pour into the skillet and cook, stirring constantly, until scrambled. Remove eggs and set aside.
- Step 4: Add frozen vegetables to the skillet and cook until heated through, about 3-5 minutes.
- Step 5: Add cooked rice to the skillet with the vegetables. Pour soy sauce over the rice and stir-fry until the rice is heated through and evenly coated with soy sauce, about 2-3 minutes.
- Step 6: Return the steak, shrimp, and eggs to the skillet. Stir-fry until everything is heated through. Garnish with green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying.
- Serve immediately for best flavor, perhaps alongside a spicy chili oil for an extra kick.
- Don't overcrowd the pan; cook the steak and shrimp in batches to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American