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
- 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.
- Scramble the eggs
- Add a little more oil if needed.
- Pour in eggs, scramble gently, then set aside.
- Cook veggies & garlic
- Add veggies and garlic to the pan; sauté 1–2 minutes.
- 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.
- 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.
- 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.
