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Savory Garlic Shrimp and Steak Fried Rice

A delightful dish that combines succulent shrimp, tender steak, vibrant vegetables, and perfectly cooked rice, all infused with the rich flavors of garlic and butter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 550
Ingredients Method Notes

Ingredients
  

Protein
  • 2 pieces beef steaks, cubed Opt for high-quality beef
  • 12 large shrimp, peeled and deveined Fresh shrimp should smell briny
Rice and Eggs
  • 3 cups cooked rice Day-old rice works best for texture
  • 2 pieces eggs, beaten For a fluffy texture
Vegetables
  • 1 cup zucchini, sliced
  • 1 cup broccoli florets
  • 1 piece carrot, sliced
  • 1/2 cup mushrooms, sliced
Sauces and Seasonings
  • 2 tbsp soy sauce Consider using gluten-free soy sauce for dietary needs
  • 3 tbsp butter Use olive oil for a dairy-free version
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup creamy yum yum sauce

Method
 

Preparation
  1. Heat 1 tablespoon of butter in a large skillet over medium heat. Pour in the beaten eggs, stirring gently until set but still soft.
  2. Add the cooked rice and soy sauce to the same skillet and stir until warmed through.
Cooking Vegetables
  1. Add zucchini, broccoli, carrots, and mushrooms to the skillet and sauté for 4-5 minutes until tender-crisp.
Searing the Steak
  1. In another pan, heat olive oil over medium-high heat, season the cubed beef, and sear until browned on all sides, about 5-7 minutes.
Cooking Shrimp
  1. Return the vegetable skillet to heat, melt the remaining butter, sauté the garlic until fragrant, and then add the shrimp, cooking until they’re golden and opaque, about 3-4 minutes.
Assembly
  1. Plate the rice and top it with sautéed vegetables, seared steak, and shrimp. Drizzle with creamy yum yum sauce before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, thaw then warm in a skillet with a splash of water.