Steak and Shrimp Fried Rice

8 oz steak ribeye or sirloin, cut into bite-sized

8 oz shrimp, peeled & deveined

garlic powder

Salt and black pepper

1 tablespoon vegetable oil

3 cups cooked jasmine rice preferably day-old

2 eggs, lightly beaten

1 cup frozen peas & carrots

3 cloves garlic, minced

2 tablespoons soy sauce

2 tablespoon oyster sauce

2 teaspoon sesame oil

1 tablespoon butter

Instructions:

Cook the Steak:

Season the steak and shrimp with garlic powder, salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the steak pieces and sear for 2-3 minutes until browned and medium-rare. Remove from the pan and set aside.

Cook the Shrimp:

In the same pan, add a bit more oil if needed. Cook shrimp for 1-2 minutes per side until pink and opaque. Remove and set aside with the steak.

Scramble the Eggs:

In the same pan, add the beaten eggs and scramble them. Once cooked, set aside.

Cook the Fried Rice:

Add butter to the pan and sauté garlic, peas, and carrots for about 2 minutes. Stir in the cold rice, breaking it apart. Cook for 2-3 minutes to crisp up slightly. Add soy sauce, oyster sauce, sesame oil, and red pepper flakes. Stir well to coat the rice evenly.

Combine Everything:

Add the cooked steak, shrimp and scrambled egg back into the pan. Toss everything together and cook for another 2 minutes to heat through. Serve hot. Enjoy!

Optional: Drizzle with extra soy sauce, Sriracha, or yum yum sauce.