This ribeye with shrimp and crab fried rice is a restaurant-style meal you can make at home, combining a juicy, well-seared steak with rich, seafood-studded fried rice. It’s hearty, flavorful, and perfect for special dinners or when you want something truly satisfying.
Why You’ll Love This Recipe
Combines steak and seafood in one complete, filling meal
Feels luxurious but uses simple, accessible ingredients
Perfect balance of savory beef, sweet shrimp, and delicate crab
Great way to elevate leftover rice into something special
Ideal for both weeknight indulgence and entertaining guests
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the ribeye:
2 ribeye steaks (about 10 oz / 280 g each)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon butter
1 teaspoon fresh thyme or rosemary, finely chopped
For the shrimp & crab fried rice:
3 cups cooked jasmine rice, cold
8 oz (225 g) raw shrimp, peeled, deveined, and chopped
6 oz (170 g) cooked crab meat, shells removed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
½ teaspoon white pepper
2 green onions, sliced
Directions
Remove the ribeye steaks from the refrigerator 20 minutes before cooking. Pat them dry and season both sides with salt, black pepper, and garlic powder.
Heat a heavy skillet over high heat and add olive oil. Once hot, place the ribeye steaks in the pan and sear for 3–4 minutes per side for medium-rare, or until your desired doneness.
Add butter and herbs to the pan during the last minute of cooking. Spoon the melted butter over the steaks, then remove them from the skillet and let them rest for 5 minutes.
In a large wok or skillet, heat vegetable oil over medium-high heat. Add onion and cook for 2 minutes until softened.
Add garlic and shrimp, stirring constantly for 2–3 minutes until the shrimp turns pink and is just cooked.
Push the shrimp mixture to one side of the pan and pour in the beaten eggs. Scramble until just set.
Add the cold rice and stir well to combine with the shrimp and eggs. Cook for 3–4 minutes, breaking up any clumps.
Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Mix thoroughly.
Gently fold in the crab meat and green onions, cooking for another 1–2 minutes until heated through.
Slice the rested ribeye steaks and serve alongside or on top of the shrimp and crab fried rice.
Servings and timing
Servings: 2 generous portions
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Use brown rice instead of jasmine rice for a nuttier flavor
Add diced carrots or peas for extra color and texture
Swap ribeye for sirloin or strip steak if preferred
Add a splash of chili sauce for a spicy kick
Use garlic butter rice instead of plain rice for richer flavor
Storage/Reheating
Store leftover fried rice and steak separately in airtight containers in the refrigerator for up to 2 days. Reheat the fried rice in a skillet over medium heat with a small splash of water or oil. Reheat steak gently in a pan or enjoy it cold, sliced over the rice.
FAQs
Can I use frozen shrimp?
Yes, just make sure the shrimp is fully thawed and patted dry before cooking.
What type of crab meat works best?
Lump or claw crab meat works well, as long as it’s fully cooked and shell-free.
Can I cook everything in one pan?
It’s best to cook the steak separately to achieve a proper sear and doneness.
How do I keep fried rice from getting mushy?
Use cold, day-old rice and cook over medium-high heat.
Can I make this dish ahead of time?
The fried rice can be made ahead, but the steak is best cooked fresh.
What doneness is best for ribeye?
Medium-rare to medium works best to keep the steak juicy and tender.
Can I add vegetables to the fried rice?
Yes, peas, carrots, or bell peppers are great additions.
Is jasmine rice required?
No, long-grain white rice works well too.
Can I use leftover steak?
Yes, slice it thin and add it on top when serving.
What oil is best for frying rice?
Vegetable oil or any neutral high-heat oil works best.
Conclusion
Ribeye with shrimp and crab fried rice is a bold, satisfying dish that brings steakhouse quality straight to your kitchen. With its rich flavors and balanced textures, it’s a recipe you’ll want to make again whenever you’re craving something special and comforting at the same time.
Ribeye with shrimp and crab fried rice is a surf-and-turf style dish that pairs a perfectly seared steak with flavorful seafood fried rice, delivering a bold and satisfying restaurant-quality meal at home.
Ingredients
2 ribeye steaks (about 10 oz / 280 g each)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon butter
1 teaspoon fresh thyme or rosemary, finely chopped
3 cups cooked jasmine rice, cold
8 oz (225 g) raw shrimp, peeled, deveined, and chopped
6 oz (170 g) cooked crab meat, shells removed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
2 large eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon white pepper
2 green onions, sliced
Instructions
Remove the ribeye steaks from the refrigerator 20 minutes before cooking. Pat dry and season both sides with salt, pepper, and garlic powder.
Heat a heavy skillet over high heat. Add olive oil and sear the steaks for 3–4 minutes per side for medium-rare or until desired doneness.
Add butter and herbs in the last minute of cooking, spooning the melted butter over the steaks. Remove from pan and let rest for 5 minutes.
In a wok or large skillet, heat vegetable oil over medium-high heat. Add diced onion and cook for 2 minutes.
Add garlic and chopped shrimp, stirring for 2–3 minutes until shrimp turns pink.
Push shrimp mixture to one side and add beaten eggs. Scramble until just set.
Add cold jasmine rice and stir to combine, cooking 3–4 minutes to break up clumps.
Stir in soy sauce, oyster sauce, sesame oil, and white pepper. Mix thoroughly.
Fold in crab meat and green onions, cooking another 1–2 minutes until heated through.
Slice rested ribeye steaks and serve on top or alongside the fried rice.
Notes
Use cold, day-old rice for best fried rice texture.
Cook steak separately for better sear and doneness control.
Frozen shrimp can be used if thawed and patted dry.
Add vegetables like carrots or peas for color and nutrition.
Ribeye is ideal, but other steaks like sirloin also work well.
