A surf and turf take on fried rice which is quick, easy and delicious. This dish is a whole meal in itself or a real knockout when served at a party amongst other similar flavours. Your guests will be blown away by the flavour packed into every mouthful of this shrimp and beef fried rice recipe. Use the pictures which I have provided as inspiration for styling the dish as you eat first with your eyes. This recipe uses top quality ingredients such as ribeye and shrimp but fried rice is also the perfect meal to make when using up leftovers. Follow the same directions using any veggies or protein which you have to use up and the ‘fried rice sauce’ will create mouth-watering final results. Enjoy!

Helpful Tips

1. When making any fried rice dish is it best to use chilled rice as the grains dry out a little and each has a distinctive texture. If possible cook the rice a day before and leave it in the refrigerator or allow it to cool completely in the fridge for at least 3 hours before beginning the recipe.

2. If you are allergic to seafood feel free to use just beef as the recipe still tastes amazing.

3. Dark soy sauce can be added to this recipe to create a deeper richer dish, I preferred the shrimp and beef fried rice slightly lighter and followed the directions below.

4. Use any vegetables which you have available or prefer within this recipe.

5. Divide all the ingredients by half as the rice will be fried in two parts to keep the pan hot and prevent overfilling.

6. I recommend using striploin beef as the most tender cut to make fried rice or even stir-fry.

7. Baking soda is added to the meat which tenderizes the beef before cooking.

8. As soon as the shrimp turns pink, flip it over and cook the other side the same way, then remove from the pan (5 mins tops). This guarantees that your shrimp is not overcooked and chewy as it continues to cook in the fried rice.