Description
A quick and flavorful fried rice dish combining tender shrimp, marinated steak, and vibrant vegetables, perfect for busy weeknights.
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 skillet or wok over medium-high heat.
- Add the thinly sliced steak to the pan, cooking until browned and cooked to your preference. Remove the steak from the pan and set it aside.
- In the same skillet, add the remaining tablespoon of oil. Sauté the diced onion and minced garlic until fragrant.
- Next, toss in the shrimp. Cook until the shrimp turns pink and opaque.
- Push the shrimp and onion mix to one side of the skillet. Pour the beaten eggs into the empty side. Scramble until cooked.
- Mix everything together in the skillet, then add the thawed peas and carrots. Stir well.
- Finally, add the cold rice to the mixture, breaking up any clumps. Pour in the soy sauce, optional oyster sauce, and sesame oil. Stir thoroughly to combine.
- Garnish the dish with sliced green onions and serve hot.
Notes
For best results, use day-old rice and ensure all ingredients are prepped before cooking.