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
- 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.
- If you are allergic to seafood feel free to use just beef as the recipe still tastes amazing.
- 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.
- Use any vegetables which you have available or prefer within this recipe.
- Divide all the ingredients by half as the rice will be fried in two parts to keep the pan hot and prevent overfilling.
- I recommend using striploin beef as the most tender cut to make fried rice or even stir-fry.
- Baking soda is added to the meat which tenderizes the beef before cooking.
- 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.
Ingredients
- 5 cups Jasmine Rice, divided
- 1-1.5 lbs Jumbo Shrimp
- 1 lb Rib-eye steak
- 1 onion, divided
- 6 cloves garlic, divided
- 3 scallions, divided
- ½ cup chopped carrot, divided
- ½ cup sweet peas, divided
- ½ cup corn, divided
- 1-2 hot pepper of choice (I used 2 wiri wiri pepper), divided
- ¼ tsp black pepper
- ¼ tsp brown sugar
- Salt to taste or chicken bouillon
- 2 tbsp. Oil
- ½ tsp fish sauce
- 1 tsp shrimp paste, divided
- ¼ tsp baking soda
- Fried Rice Sauce: 4 tbsp. light soy sauce; 1 tsp dark soy sauce; 2 tbsp. oyster sauce; 1 tsp
- Thai chilli sauce
- ½ tsp butter
Directions
- Rinse the steak then pat dry with a paper towel. Slice the steak thinly, see the image above for reference, then place in a bowl and add the baking soda, salt and black pepper.
- Place a large wok pan on a high heat and add 1 tbsp oil. Cook the ribeye for 5 minutes until well seared, then remove from the pan and set aside.
- Peel, rinse and drain the shrimp. Then place in a bowl and season with salt, pepper, and fish sauce.
- Add 2 tbsp of oil to the wok and place on a medium heat. Add the onions, garlic, carrots and sweet peas, sauté for 5 mins. Add shrimp paste and corn, sauté for 3 mins.
- Next add the cooked rice, beef and shrimp. Incorporate the ingredients to mix well for 1 min then add the sauce mixture.
- Stir the sauce mixture throughout the rice to combine completely.
- Season with salt, butter, black pepper and brown sugar.
- Allow the shrimp and beef fried rice to cook for 3 minutes then remove from the heat.
- Garnish with chopped scallions and set aside, cover to keep warm.
- Repeat steps 4-9 using the second half of the ingredients and serve.
