Fried rice chicken, steak and shrimp

Here’s a chicken, steak, and shrimp fried rice recipe—like a hibachi-style combo 🍚

Chicken, Steak & Shrimp Fried Rice

Ingredients

• 3 cups cooked rice (cold, day-old works best)
• ½ lb chicken breast, diced
• ½ lb steak (sirloin or flank), diced
• ½ lb shrimp, peeled & deveined
• 2–3 tbsp oil (vegetable or sesame)
• 2 eggs, beaten
• 1 cup mixed veggies (peas, carrots, corn)
• 2–3 cloves garlic, minced
• 3–4 tbsp soy sauce (to taste)
• Salt & pepper
• Optional: green onions, butter

Instructions

1. Cook the proteins
   • Heat oil in a large pan or wok on medium-high.
   • Season chicken lightly with salt & pepper; cook until done. Remove.
   • Cook steak quickly until just browned. Remove.
   • Cook shrimp until pink (about 1–2 minutes per side). Remove.
2. Scramble the eggs
   • Add a little more oil if needed.
   • Pour in eggs, scramble gently, then set aside.
3. Cook veggies & garlic
   • Add veggies and garlic to the pan; sauté 1–2 minutes.
4. Fry the rice
   • Add rice, breaking up clumps.
   • Let it sit briefly so it gets a little crispy.
   • Stir and drizzle soy sauce over the rice.
5. Combine everything
   • Add chicken, steak, shrimp, and eggs back in.
   • Toss well and cook 2–3 more minutes.
   • Optional: add a small pat of butter for extra flavor.
6. Finish
   • Taste and adjust seasoning.
   • Top with green onions if you like.

Tips

• High heat = better flavor
• Don’t overcrowd the pan
• Cold rice prevents mushy fried rice

If you want, I can help you make it hibachi-style, spicy, or show you how to do it with leftover rice step by step.