Ingredients
2 cups cooked rice (preferably cold, day-old)
200 g shrimp, peeled & deveined
200 g beef steak, cut into small cubes
2 eggs
1 cup mixed vegetables (peas, carrots, corn)
3 cloves garlic, minced
3 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tsp sesame oil
2 tbsp vegetable oil
2 green onions, chopped
Salt & black pepper to taste
1 tsp paprika (optional)
1 tbsp sesame seeds (optional)
Instructions
Prepare ingredients
Make sure your rice is cold and separated (this prevents it from becoming mushy).
Cook the beef
Heat 1 tbsp oil in a large pan or wok over high heat. Add beef, season lightly, and cook until browned (2–3 minutes). Remove and set aside.
Cook the shrimp
In the same pan, add shrimp. Cook for 1–2 minutes per side until pink and slightly golden. Remove and set aside.
Scramble eggs
Add a little oil if needed, pour in beaten eggs, scramble quickly, and set aside.
Sauté aromatics
Add garlic and cook for 30 seconds until fragrant.
Add vegetables
Stir-fry vegetables for 2–3 minutes until tender.
Add rice
Add the rice, breaking any clumps. Stir well and cook for 3–4 minutes.
Season
Add soy sauce, oyster sauce, sesame oil, and paprika. Mix thoroughly.
Combine everything
Return beef, shrimp, and eggs to the pan. Toss everything together.
Finish
Garnish with green onions and sesame seeds. Serve hot.
Tips
Use day-old rice for best texture.
Cook ingredients separately to avoid overcooking.
High heat is key for that authentic fried rice flavor.
Don’t overcrowd the pan — cook in batches if needed.
Variations
Spicy version: Add chili flakes or sriracha.
Chicken swap: Replace beef with chicken pieces.
Seafood mix: Add squid or scallops.
Vegetarian: Skip meat and add tofu or mushrooms.
Healthy option: Use brown rice or less oil.
Calories (approx.)
Per serving (4 servings): 450–550 kcal
