Description

A flavorful and hearty Steak and Shrimp Fried Rice recipe combining tender ribeye steak, succulent colossal shrimp, and vibrant vegetables, all stir-fried with day-old rice and finished with a creamy homemade yum yum sauce. Perfect for a satisfying meal that brings together savory protein and crisp veggies with rich, zesty flavors.

Ingredients

Scale

Protein

16 oz Ribeye steak
12 Colossal shrimp
4 large eggs

Vegetables

1 bag frozen peas and carrots
1 large yellow onion, diced
1 bunch green onions

Rice and Staples

4 cups day old cooked rice
4 tbsp butter

Seasonings and Sauces

1 tbsp cajun seasoning
2 tbsp SPG blend (Salt, Pepper, Garlic)
1/4 cup Bachan’s Original seasoning

Yum Yum Sauce

1 cup mayonnaise
1/4 cup water
2 tbsp ketchup
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika

Instructions

Prepare the Steak: Cube 1-2 pounds of partially frozen ribeye into bite-size pieces. Season generously with Bachan’s Original seasoning and SPG blend to infuse savory flavors into the meat.
Season the Shrimp: Thaw the colossal shrimp and coat them evenly with cajun seasoning to add a spicy, smoky kick.
Make Yum Yum Sauce: In a small bowl, combine 1 cup mayonnaise, 1/4 cup water, 2 tablespoons ketchup, 1 teaspoon sugar, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Whisk until smooth and set aside for serving.
Cook the Steak: Heat the LoCo griddle or a suitable high-heat pan to 450°F. Cook the cubed steak pieces for 5 minutes until seared and cooked through. Remove and keep warm.
Cook the Shrimp: On the same griddle or pan, cook the seasoned shrimp for about 2 minutes per side, until pink and firm. Remove and set aside.
Sauté Vegetables: Add the diced yellow onion and frozen peas and carrots to the griddle. Cook for 5 to 7 minutes until the onion becomes translucent and the vegetables are cooked but still crisp.
Fry the Rice: Add the 4 cups of cooked day-old rice along with 4 tablespoons of butter to the sautéed vegetables. Mix thoroughly, ensuring the butter coats the rice and vegetables evenly.
Scramble the Eggs: Push the rice mixture aside and crack 4 large eggs onto the griddle. Scramble the eggs gently and then combine with the rice mixture, cooking until the eggs are fully blended and incorporated.
Combine and Serve: Top the fried rice with the cooked steak cubes and shrimp. Garnish with chopped green onions if desired, and serve immediately with the prepared yum yum sauce on the side.

Notes

Using day-old rice helps to achieve the perfect fried rice texture without it becoming mushy.
Partially freezing the steak before cubing eases cutting and ensures even bite-sized pieces.
Adjust the amount of cajun seasoning on shrimp according to your spice preference.
The yum yum sauce can be stored in the refrigerator for up to one week.
If a LoCo griddle is unavailable, a large cast iron skillet or wok works well for cooking.
Butter in fried rice adds richness; you can substitute with oil if preferred.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Main Dish
Method: Stovetop
Cuisine: American Fusion

Keywords: steak fried rice, shrimp fried rice, Cajun fried rice, yum yum sauce, ribeye steak recipe, easy fried rice, seafood fried rice