Surf and Turf Fried Rice FTW! It’s so delicious! I’d love to have smoked the steaks, but time was short, so pan seared was the way to go. Gotta love cast iron!
- 4 cups rice; cooked and chilled
- 3 Tablespoons Sesame Oil
- 1 Tablespoon Chile Paste
- 1 Carrot; peeled and chopped
- ½ cup Onion; diced
- ¼ teaspoon fresh Ginger; grated
- 2 cloves Garlic; finely minced
- ¼ cup Soy Sauce
- 1 Tablespoon Fish Sauce
- Salt and Pepper to taste
- ½ cup frozen Peas
- ½ cup Bell Peppers; chopped
- 3 large Eggs; whisked
- ¼ cup Green Onion; chopped
- 1 lb Sirloin Steak
- 1 large pad of Butter
- Salt and Pepper to taste
- 1 lb Jumbo Shrimp
- ½ cup Teriyaki Sauce
- ¼ teaspoon Red Pepper Flakes
- In wok or large pan, heat sesame oil over medium heat and add in carrots and onion. Once the carrots are tender, add chili paste, ginger and garlic; sautéing until fragrant. Add in the cold rice and toss to coat, allowing time to heat through. Push off to one side, exposing some of the bottom of the pan. Tilt the pan so the rice is off the heat, add the eggs and scramble. Place pan fully back on the burner and add the soy sauce, fish sauce, peas and bell peppers. Toss everything together, remove from heat and cover.
- Heat another large skillet over medium-high heat and add the butter. Season the steak with salt and pepper then sear until medium-rare; about 4 minutes per side. Baste frequently with the butter. Transfer to a plate and cover; allowing to rest for 5 minutes.
- Reduce heat to medium-low and toss the shrimp, teriyaki sauce and red pepper flakes together before adding to the skillet while it’s still hot. Cook for 2-3 minutes per side or until pink and firm.
- Slice the steaks and serve it along with the shrimp over the fried rice.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 