House Special Fried Rice

A mound of fried rice with shrimp, beef, peas, carrots, and scrambled eggs is being cooked on a flat grill—a delicious example of how to make fried rice at home.

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4.80 from 5 votes

Steak, shrimp, eggs and vegetables tossed with chilled rice, garlic butter and soy sauce.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Side Dish

Cuisine: Asian-inspired

Keyword: fried rice, house fried rice, shrimp fried rice, steak fried rice, takeout

Servings:

Ingredients

6 oz ribeye or sirloin steak cut into bite-sized pieces
8–10 jumbo shrimp peeled and deveined
Salt to taste
1–2 tablespoons butter
4 cups cooked white rice day-old
1 cup frozen mixed vegetables
1 tablespoon minced garlic
1–2 tablespoons garlic butter
1–2 teaspoons sesame oil
2–3 tablespoons soy sauce
3–5 large eggs
1 teaspoon oil

Instructions

Heat the griddle or skillet over medium-high heat. Divide the listed teaspoon of oil between the cooking surface and the eggs. Use rice cooked and chilled beforehand.
Season and sear the steak pieces, keeping them moving as needed, until they reach 145°F. Transfer to a clean plate and rest for 3 minutes while preparing the rice.
Add butter and garlic. Let melt and become fragrant.
Add rice and mix with garlic butter. Break up clumps and toast.
Stir in frozen vegetables. Add sesame oil and soy sauce. Mix well.
Move rice aside. Add butter and shrimp. Cook until opaque throughout and 145°F, then combine with the rice.
Mix shrimp into rice and combine.
Add the reserved portion of the listed oil, crack in the eggs, scramble until fully set, and fold into the rice.
Return the cooked, rested steak to the rice. Mix everything together until hot and serve immediately.

Video

Notes

Use cold, properly refrigerated cooked rice and break up clumps before cooking; freshly cooked wet rice can turn sticky in the skillet.
Divide the listed cooking oil between the pan and eggs, and finish cooking the steak and shrimp before combining everything; shrimp should be opaque and reach 145°F.
Choose the lower end of the soy sauce and butter ranges first, then taste. Sirloin is the listed leaner steak alternative to ribeye.

Estimated nutrition: Per one-quarter recipe, midpoint butter, garlic butter, sesame oil, soy sauce and eggs; nine peeled jumbo shrimp modeled at 145.8 g. Ribeye option and all cooking fats included. Garlic butter modeled as salted butter; extra salt excluded. Shrimp fiber/sugar unavailable, so those totals are withheld. Frozen vegetables use the Green Giant cup-weight reference.

Nutrition