Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 generous portion
- Calories: 740
- Sugar: 3g
- Sodium: 1100mg
- Fat: 42g
- Saturated Fat: 14g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 290mg
