Ingredients
- Cooked Rice, preferably day-old: 3 cups
- Shrimp, peeled and deveined: 1 pound
- Steak, cooked and cubed: 1 cup
- Mixed Vegetables (peas, carrots, corn): 1 cup
- Soy Sauce: 3 tablespoons
- Sesame Oil: 1 tablespoon
- Eggs: 2 large
- Green Onions, chopped: 1/4 cup
Instructions
- Step 1: Heat sesame oil in a large wok or skillet over medium-high heat. Add the eggs and scramble until cooked. Remove from the wok and set aside.
- Step 2: Add the shrimp to the wok and cook until pink and opaque, about 2-3 minutes. Remove from the wok and set aside.
- Step 3: Add the cubed steak and mixed vegetables to the wok and cook for 2-3 minutes, until slightly softened.
- Step 4: Add the cooked rice to the wok, breaking up any clumps. Pour in the soy sauce and stir-fry until the rice is heated through and evenly coated with soy sauce.
- Step 5: Return the cooked eggs and shrimp to the wok. Stir to combine all ingredients.
- Step 6: Garnish with chopped green onions and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, stir-fry the fried rice over medium heat with a splash of water or broth to prevent it from drying out.
- Serve this flavorful fried rice as a complete meal, or pair it with a light side salad for a balanced dinner.
- Don't overcrowd the wok – cook ingredients in batches to ensure even cooking and prevent steaming, resulting in perfectly textured fried rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American