Steak Shrimp Fried Rice Combo

Instructions

Step 1. Cook the jasmine rice with water according to package instructions, then spread it on a tray to cool slightly so it fries better. /n
Step 2. Season the steak cubes with salt and black pepper. /n
Step 3. Heat 1 tablespoon vegetable oil in a skillet over high heat and sear the steak cubes for 2–3 minutes until browned, then remove and set aside. /n
Step 4. In the same pan add butter and shrimp, cooking for about 1–2 minutes per side until pink and slightly caramelized, then set aside. /n
Step 5. Add another tablespoon of oil to the skillet and sauté the garlic, onions, zucchini, and carrots for about 2–3 minutes until slightly tender. /n
Step 6. Push the vegetables to one side of the pan and scramble the beaten egg until fully cooked. /n
Step 7. Add the cooked rice to the pan and stir-fry with soy sauce, oyster sauce, sesame oil, and chili flakes. /n
Step 8. Mix everything together and cook for another 2–3 minutes until the rice is hot and slightly crispy. /n
Step 9. Return the steak and shrimp to the pan briefly to warm through. /n
Step 10. Serve the fried rice in a bowl with steak, shrimp, sautéed vegetables, and drizzle with yum yum sauce before garnishing with green onions.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or soy sauce to keep the rice from drying out. Shrimp reheats quickly, so avoid overcooking when warming the dish.