Description

A flavorful and hearty dish combining tender ribeye steak and Cajun-seasoned colossal shrimp with classic fried rice, sautéed vegetables, scrambled eggs, and a creamy homemade yum yum sauce. Perfect for a satisfying meal that blends surf and turf with savory Asian-inspired flavors.

Ingredients

Scale

Protein

16oz Ribeye steak
12 Colossal shrimp
4 large eggs

Vegetables

1 bag frozen peas and carrots
1 large yellow onion, diced
1 bunch green onions

Rice

4 cups day old cooked rice
4 tbsp butter

Seasonings & Sauces

1 tbsp Cajun seasoning
2 tbsp SPG blend (Salt, Pepper, Garlic)
1/4 cup Bachan’s Original seasoning

Yum Yum Sauce

1 cup mayonnaise
1/4 cup water
2 tbsp ketchup
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika

Instructions

Prepare the Steak: Cube 1-2 pounds of partially frozen ribeye into bite-size pieces. Season the steak cubes thoroughly with Bachan’s Original seasoning and the SPG blend. This step ensures the steak is flavorful after cooking.
Season the Shrimp: Thaw the colossal shrimp and season them evenly with Cajun seasoning, adding a spicy, smoky kick to complement the steak.
Make Yum Yum Sauce: In a small bowl, mix together 1 cup mayonnaise, 1/4 cup water, 2 tablespoons ketchup, 1 teaspoon sugar, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Stir until smooth and refrigerate until ready to serve.
Cook the Steak: Heat your LoCo griddle or an equivalent cooking surface to 450°F. Cook the seasoned steak cubes for approximately 5 minutes until they reach your desired doneness, then remove and set aside.
Cook the Shrimp: On the same griddle, cook the seasoned shrimp for 2 minutes on each side until pink and cooked through. Remove and set aside.
Sauté Vegetables: Add the diced yellow onion and the frozen peas and carrots to the griddle. Cook for 5 to 7 minutes until the onion becomes translucent and the vegetables are heated through.
Add Rice and Butter: Stir in 4 cups of day-old cooked rice along with 4 tablespoons of butter. Mix thoroughly to combine all ingredients evenly and allow the butter to melt into the rice.
Scramble Eggs: Push the rice mixture aside or create a small well in the pan. Crack in the 4 large eggs and scramble them directly on the griddle. Once the eggs are cooked, mix them thoroughly with the rice and vegetable mixture until fully blended.
Combine and Serve: Top the fried rice and scrambled eggs mixture with the cooked steak and shrimp. Garnish with sliced green onions if desired, and serve alongside the homemade yum yum sauce.

Notes

Using day-old rice prevents sogginess and helps achieve the desired fried rice texture.
LoCo griddle is ideal for high-temperature cooking; if unavailable, use a large skillet or wok heated to medium-high heat.
Adjust Cajun seasoning and Bachan’s Original seasoning quantities according to taste preferences and dietary restrictions.
Yum yum sauce can be stored in the refrigerator for up to a week.
For best results, ensure the steak is partially frozen before cubing to facilitate easier cutting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian-American Fusion

Keywords: steak and shrimp fried rice, cajun steak fried rice, surf and turf fried rice, homemade yum yum sauce, ribeye fried rice, seafood fried rice