Instructions
Step 1. Pat the steaks dry and season both sides with salt, black pepper, garlic powder, and paprika. Let them rest at room temperature for 20 minutes.
Step 2. Season the shrimp lightly with a pinch of salt and pepper.
Step 3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the steaks for 3–5 minutes per side, depending on desired doneness.
Step 4. Add 1 tablespoon butter during the final minute of cooking and baste the steaks with the melted butter. Remove and let rest.
Step 5. In the same skillet, melt 1 tablespoon butter and cook the shrimp for 1–2 minutes per side until pink and opaque. Add half of the minced garlic during cooking. Remove and set aside.
Step 6. Add the remaining olive oil and butter to the skillet. Sauté the onion and carrots for 3–4 minutes until softened.
Step 7. Stir in the remaining garlic and cook for 30 seconds until fragrant.
Step 8. Push the vegetables to one side of the skillet and pour in the beaten eggs. Scramble until just set.
Step 9. Add the chilled rice and stir well to combine with the eggs and vegetables.
Step 10. Mix in the soy sauce, oyster sauce, and sesame oil. Cook for 3–5 minutes, stirring frequently, until the rice is heated through.
Step 11. Stir in half of the green onions and adjust seasoning if needed.
Step 12. Slice the rested steaks against the grain.
Step 13. Plate the fried rice, garlic butter shrimp, and sliced steak. Garnish with the remaining green onions and fresh parsley.
Step 14. Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Keep the steak, shrimp, and fried rice in separate containers when possible for the best texture.
Reheat the fried rice in a skillet over medium heat with a splash of water to restore moisture.
Warm the steak and shrimp gently to avoid overcooking.
Do not freeze cooked shrimp for extended periods, as the texture may become rubbery after thawing.
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