Steak and Shrimp Fried Rice Recipe: Surf and Turf Dinner

Tender seared steak, juicy shrimp, and smoky fried rice finished with garlic butter: steakhouse surf and turf in one wok, in about 35 minutes. Both proteins punish overcooking, so each gets its own hot, fast sear, the steak rests while the rice fries, and everything combines only at the last moment.

Menu of Steak And Shrimp Fried Rice Recipe

This steak and shrimp fried rice recipe covers the full ingredient list with US measurements, step-by-step instructions, a troubleshooting table, substitutions, variations, storage and reheating guidance, and answers to common questions.

Ingredients for Steak and Shrimp Fried Rice Recipe

For the Steak and Shrimp

• 3/4 pound sirloin steak (about 340 g), about 1 inch thick
• 1/2 pound large shrimp (about 225 g), peeled and deveined
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil, divided

For the Fried Rice

• 3 cups cooked long-grain white rice, chilled (day-old is best)
• 3 large eggs, lightly beaten
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas, thawed
• 3 cloves garlic, minced (about 1 tablespoon)

For the Sauce and Finish

• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 3 tablespoons unsalted butter
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame oil (optional)

Notes on ingredients: Sirloin gives the best balance of flavor, tenderness, and price here. Bring the steak to room temperature 20 to 30 minutes before cooking so it sears evenly. Pat it completely dry with paper towels before seasoning; a dry surface is what creates the deep brown crust. For shrimp, large peeled and deveined shrimp work best; thaw frozen shrimp overnight and pat them dry. Use unsalted butter so you can control the salt, since the soy sauce already seasons the dish. Day-old long-grain white rice fries up with the best texture.

Kitchen tools in one line: a large wok or 12-inch cast iron skillet, tongs, a cutting board and sharp knife, and a small bowl for mixing the soy and oyster sauce.

How to Make Steak and Shrimp Fried Rice Recipe

Step 1: Prep and Season

Bring the steak to room temperature for 20 to 30 minutes. Pat it very dry and season all over with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder. Pat the shrimp dry and season with the remaining salt and pepper. Break up the cold rice, beat the eggs, dice the onion and bell pepper, mince the garlic, and stir the soy sauce and oyster sauce together in a small bowl.

Step 2: Sear the Steak

Heat 1 tablespoon of oil in the wok or skillet over high heat until it just starts to smoke. Lay in the steak and sear undisturbed 2 to 3 minutes per side for medium-rare to medium, until deeply browned. Transfer to a cutting board and rest 5 to 10 minutes. Tip: do not skip the rest; it keeps the juices in the meat instead of on the board.

Step 3: Sear the Shrimp

Add the remaining tablespoon of oil to the hot pan. Add the shrimp in a single layer and sear 60 to 90 seconds per side, just until pink, curled, and opaque. Transfer to a plate immediately. Tip: both proteins go back into hot rice at the end, so pull each one just before it looks fully done; carryover heat finishes the job.

Step 4: Scramble the Eggs and Soften the Vegetables

Reduce the heat to medium-high. Scramble the beaten eggs into soft curds, about 30 to 45 seconds, and push to one side. Add the onion and bell pepper and stir-fry 2 minutes until softened but still bright. Add the garlic and peas and stir-fry 30 seconds more until fragrant.

Step 5: Fry the Rice

Return the heat to high and add the cold rice. Toss constantly 3 to 4 minutes, breaking up clumps, until the grains are hot through and picking up golden toasted spots in the flavorful pan drippings.

Step 6: Sauce, Slice, and Finish

Pour the soy and oyster sauce mixture evenly over the rice and toss 1 minute until glossy and coated. Slice the rested steak thinly against the grain. Tip: slicing against the grain shortens the muscle fibers so each piece eats tender; look for the lines in the meat and cut across them. Return the steak slices, shrimp, and eggs to the wok and toss 1 minute, just until heated through. Remove from the heat and add the butter and minced garlic, tossing until the butter melts into a silky coating. Tip: butter goes in off the heat, so the garlic tastes sweet and toasty rather than raw or burnt. Finish with green onions and sesame oil if using. This steak and shrimp fried rice recipe is best served immediately, with egg rolls or a spicy cucumber salad on the side if you want a fuller steakhouse-style spread.

Common Mistakes and How to Fix Them

Common Problem	Why It Happens	How to Fix It
Steak is tough and chewy	Overcooked, sliced with the grain, or not rested	Sear to medium-rare, rest 5 to 10 minutes, and slice thinly against the grain
Shrimp are rubbery	Seared too long or reheated too aggressively	Sear just until pink, about 90 seconds per side; warm through only 1 minute at the end
No brown crust on the steak	Pan was not hot enough, or the steak surface was wet	Pat steak dry and heat oil until smoking before the steak goes in
Dish tastes too salty	Soy sauce plus salted butter plus seasoned proteins	Use unsalted butter and season proteins lightly; taste before adding extra soy sauce
Garlic tastes burnt and bitter	Garlic cooked too long at high heat	Add minced garlic with the butter off the heat at the end

Ingredient Substitutions

Original Ingredient	Substitute	Expected Difference
Sirloin steak	Flank steak or ribeye	Flank is leaner, slice it thinner; ribeye is richer and more marbled
Shrimp	Scallops	Equally luxurious; sear 90 seconds per side and handle gently
Unsalted butter	Vegetable oil plus 1 extra clove garlic	Less rich and less aromatic; still tasty
Oyster sauce	Extra soy sauce plus 1/2 tsp sugar	Less depth; the sugar rounds out the salt
Red bell pepper	Diced zucchini or mushrooms	Mushrooms add earthiness; zucchini stays lighter

Recipe Variations

• Spicy chili crisp: Drizzle 1 to 2 teaspoons of chili crisp over each serving for heat and crunch.
• Teriyaki: Swap the soy-oyster sauce for 3 tablespoons of teriyaki sauce and skip the butter, finishing with sesame seeds.
• Mushroom: Add 1 cup of sliced cremini mushrooms with the onion for an earthy, steakhouse feel.
• Fajita-style: Season the steak with fajita seasoning, use bell peppers and onion generously, and finish with lime juice and cilantro.
• Lighter: Use half the butter and add extra peas, bell pepper, and bean sprouts for more vegetables.

Store, Reheat, and Prep Ahead

Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months in sealed freezer bags with the air pressed out, and thaw overnight in the refrigerator. Discard leftovers that smell off or have sat at room temperature for more than 2 hours. Note that reheated steak will cook a little further past its original doneness.

To reheat, warm in a skillet over medium-high heat with a teaspoon of oil, stir-frying 2 to 3 minutes until just steaming. Shorter is better here to avoid overcooking the steak and shrimp. The microwave works in a pinch: heat 90 seconds, stir, and repeat only if needed. Heat leftovers to 165 degrees F (74 degrees C) throughout for the shrimp; the steak will firm up slightly with reheating.

For prep ahead, cook the rice a day ahead. Slice the steak after searing and resting, then refrigerate the components separately for up to a day: rice in one container, sliced steak and shrimp in another. Reheat the rice in a hot skillet first, then fold in the proteins for the final minute. Mix the sauce ahead and keep it in a jar up to a week.

More Rice Recipes to Try

If you enjoyed this recipe, you will love these other rice dishes from The World of Rice:

• Authentic Chinese Shrimp Fried Rice Recipe: Traditional Technique, Pure Flavor
• Authentic Shrimp Fried Rice Recipe: Wok-Fried, Plump & Juicy
• Best Chinese Shrimp Fried Rice Recipe: Restaurant-Quality Secrets
• Best Shrimp Fried Rice Recipe: Restaurant Method at Home

Frequently Asked Questions

What is the best steak for this steak and shrimp fried rice recipe?
Sirloin is the best all-rounder: flavorful, tender enough, and reasonably priced. Strip steak and ribeye are richer upgrades; flank steak works if sliced thin against the grain.

How do I keep the steak tender?
Sear it hot and fast to no more than medium, rest it 5 to 10 minutes, and slice thinly against the grain. It also goes back into hot rice at the end, so pull it a touch early.

Can I use frozen shrimp?
Yes. Thaw overnight in the refrigerator and pat very dry before seasoning. Wet shrimp will steam instead of sear.

How should I store leftovers?
Cool within 2 hours and refrigerate in airtight containers up to 3 days. Freeze portions up to 2 months and thaw overnight in the fridge.

Can I make this recipe dairy-free?
Yes. Replace the butter with 2 tablespoons of vegetable oil and add an extra clove of garlic with the vegetables. You will lose some richness but keep the flavor.

Final Thoughts

This steak and shrimp fried rice recipe brings the best of the steakhouse into a weeknight-friendly wok dinner. Sear the steak hard, rest it well, keep the shrimp snappy, and finish with garlic butter off the heat.

See the dictionary definitions for garlic and wok.