Introduction

Steak and shrimp fried rice is a flavorful and satisfying twist on a classic dish, combining tender ribeye and succulent shrimp with vibrant vegetables and fragrant day-old rice. Finished with a creamy homemade yum yum sauce, this meal is perfect for a hearty lunch or dinner that feels both special and comforting.

Steak and Shrimp Fried Rice with Homemade Yum Yum Sauce Recipe - Recipe Image

Ingredients

16 oz ribeye steak
12 colossal shrimp
1 bag frozen peas and carrots
4 cups day-old cooked rice
1 large yellow onion, diced
4 large eggs
1 bunch green onions
1 tbsp Cajun seasoning
2 tbsp SPG blend (salt, pepper, garlic)
1/4 cup Bachan’s Original seasoning
1 cup mayonnaise
1/4 cup water
2 tbsp ketchup
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika
4 tbsp butter

Instructions

Step 1: Cube the ribeye steak into bite-sized pieces while it is partially frozen. Season the steak cubes with Bachan’s Original seasoning and SPG blend.
Step 2: Season the thawed shrimp with Cajun seasoning and set aside.
Step 3: In a small bowl, make the yum yum sauce by mixing mayonnaise, water, ketchup, sugar, garlic powder, and smoked paprika until smooth. Refrigerate until ready to serve.
Step 4: Heat a griddle or large skillet to 450°F. Cook the steak pieces for about 5 minutes, then remove and set aside.
Step 5: Cook the shrimp for 2 minutes on each side until pink and cooked through, then remove.
Step 6: In the same pan, add the diced onion and frozen peas and carrots. Cook for 5 to 7 minutes until the onion becomes translucent.
Step 7: Add the day-old cooked rice and butter to the pan. Mix well and cook, breaking up any clumps, until heated through.
Step 8: Push the rice mixture to one side and scramble the 4 eggs in the empty space. Once cooked, mix the eggs evenly into the rice.
Step 9: Top the fried rice with the cooked steak and shrimp. Garnish with chopped green onions.
Step 10: Serve hot alongside the homemade yum yum sauce for dipping or drizzling.

Tips & Variations

Use day-old rice for the best texture; freshly cooked rice can be too soft and sticky.
For extra flavor, add a splash of soy sauce or a drizzle of toasted sesame oil when cooking the rice.
Substitute the ribeye with sirloin or flank steak if preferred.
Make the yum yum sauce ahead and store in the fridge to let the flavors meld.
Try adding chopped bell peppers or mushrooms for extra veggies.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to retain moisture. The yum yum sauce can be kept separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh shrimp and steak instead of frozen?

Yes, fresh shrimp and steak work well. Just be sure to dry them before seasoning and cooking to get a good sear and avoid excess moisture.

What can I use if I don’t have Bachan’s Original seasoning?

You can substitute with soy sauce mixed with a pinch of sugar and garlic powder or use your favorite steak seasoning blend.

Steak and Shrimp Fried Rice with Homemade Yum Yum Sauce Recipe

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★★★★★

4.9 from 109 reviews

This Steak and Shrimp Fried Rice recipe combines juicy ribeye steak, flavorful Cajun-seasoned shrimp, and classic fried rice ingredients tossed with a homemade yum yum sauce. It’s a perfect balance of savory, spicy, and creamy flavors, making it a delicious one-pan meal that’s easy to prepare using a griddle or skillet.

Author: Maya
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Protein

16 oz Ribeye steak
12 Colossal shrimp
4 large eggs

Vegetables

1 bag frozen peas and carrots (about 12 oz)
1 large yellow onion, diced
1 bunch green onions, chopped (for garnish)

Grains

4 cups day old cooked rice

Seasonings and Sauces

1 tbsp Cajun seasoning
2 tbsp SPG blend (Salt, Pepper, Garlic)
1/4 cup Bachan’s Original (seasoning sauce)
1/4 cup water (for yum yum sauce)
1 cup mayonnaise (for yum yum sauce)
2 tbsp ketchup (1 tbsp for yum yum sauce, 1 tbsp additional)
1 tsp sugar (for yum yum sauce)
1/2 tsp garlic powder (for yum yum sauce)
1/2 tsp smoked paprika (for yum yum sauce)
4 tbsp butter (for frying the rice)

Instructions

Prepare the Steak: Cube 1 to 1.5 pounds of partially frozen ribeye steak into bite-sized pieces, then season thoroughly with Bachan’s Original seasoning sauce and the SPG blend (salt, pepper, garlic).
Season the Shrimp: Thaw the colossal shrimp and season them evenly with Cajun seasoning to add a spicy kick.
Make Yum Yum Sauce: In a small bowl, combine 1 cup mayonnaise, 1/4 cup water, 1 tbsp ketchup, 1 tsp sugar, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Mix well until smooth and set aside for serving.
Cook the Steak: Heat a LoCo griddle or skillet to 450°F (232°C). Cook the seasoned steak pieces for about 5 minutes until they reach your desired doneness, then remove and keep warm.
Cook the Shrimp: On the same griddle or skillet, cook the seasoned shrimp for 2 minutes on each side until they turn pink and are cooked through. Remove and keep warm with the steak.
Sauté Vegetables: Add the diced yellow onion and frozen peas and carrots to the griddle or skillet. Cook and stir for 5 to 7 minutes until the onion becomes translucent and vegetables are heated through.
Add Rice and Butter: Stir in 4 cups of day-old cooked rice and 4 tablespoons of butter. Mix thoroughly to combine and coat the rice with butter, ensuring even heating.
Scramble Eggs: Push the rice mixture to the side or create a well in the griddle or skillet. Crack and scramble 4 eggs directly into the pan. Once cooked, combine the eggs with the rice mixture and continue cooking until everything is well blended.
Assemble and Serve: Top the fried rice with the cooked steak and shrimp. Garnish with chopped green onions if desired, and serve the dish alongside the homemade yum yum sauce for dipping or drizzling.

Notes

Use day-old rice to prevent the fried rice from becoming mushy.
Bachan’s Original seasoning sauce adds a savory umami flavor unique to this recipe.
Adjust Cajun seasoning to taste depending on how spicy you like your shrimp.
The yum yum sauce can be stored in the refrigerator for up to a week.
You can substitute ribeye with other cuts of steak like sirloin if preferred.
Use a griddle or large skillet to have enough space for cooking and mixing the rice evenly.

Keywords: Steak fried rice, shrimp fried rice, Cajun fried rice, yum yum sauce, ribeye steak recipe, fried rice with shrimp, quick dinner, skillet fried rice