Butter Steak & Seared Shrimp with Vegetable Egg Fried Rice

Instructions

Step 1: Pat your steak dry with paper towels and season generously with salt and pepper on both sides.

Step 2: Heat 1 tbsp of butter in a large skillet over medium-high heat until it shimmers. Sear the steak for 4 to 5 minutes per side for medium-rare, basting with melted butter throughout. Transfer to a plate and let rest for 5 minutes.

Step 3: In the same skillet, add the remaining butter and sear the shrimp for 2 minutes per side until pink. Add minced garlic and optional chili flakes during the last minute. Set shrimp aside.

Step 4: Pour olive oil into the skillet and scramble the beaten eggs until just cooked through. Remove and set aside.

Step 5: Add the day-old rice to the skillet, breaking up clumps as it heats. Stir-fry for 3 to 4 minutes until warmed through.

Step 6: Add the peas, carrots, and cooked eggs back to the rice. Pour in soy sauce and toss everything together for 2 minutes.

Step 7: Top the fried rice with sliced green onions. Serve the steak, shrimp, and fried rice together on a plate.

Storage and Reheating Tips

Store the fried rice in an airtight container in the refrigerator for up to 3 days. Keep steak and shrimp in separate containers to maintain their texture. The steak is best enjoyed fresh, but it can be refrigerated for 2 days.

Reheat the fried rice in a skillet over medium heat with a splash of soy sauce to restore moisture. For the steak, slice thinly and warm gently in a low oven to avoid overcooking. Shrimp can be quickly reheated in a skillet for 1 to 2 minutes.

This meal is also delicious served cold the next day as a rice bowl salad with fresh greens.