I had some cooked brown rice in the fridge, scallions, and one pound of frozen large pink shrimp. I thought they would make a perfect base for a fried rice. Since I was feeding a hungry crowd, I needed more protein and some veggies to complete the dish. I contemplated using chicken, but instead I got 2 New York Strips steaks to create a decadent surf & turf fried rice. I started by using olive oil to pan fry the steaks, then I switched to sesame oil for the rest of the cooking. Use a wok, a cast-iron or large heavy-bottom pan. You will cook most of the ingredients separately, then combine all of them toward the end.

Level of difficulty: Intermediate Serves: 4-6

Ingredients:

2 cups cooked brown rice 
1 tbs. olive oil
1.1/4 lbs. New York Strip steaks (2)
sesame oil as needed for stir frying
1 small red bell pepper, cut in julienne
3-4 scallions, + some for garnish
sprinkle of salt, optional for veggies
1 (16)-ounce frozen large pink shrimp
1/4 tsps. freshly grated ginger
1 tbs. lower sodium soy sauce
freshly ground pepper to taste
6 ounces of bean sprouts

Preparation:

1. Heat olive oil on medium-high heat and sear the meat on both sides until desired doneness. Mine was medium rare, so, it took about 8-10 minutes. After the first 3 minutes, keep flipping it. Cover to accelerate cooking, be sure not to overcook. Adjust level of heat as needed. Set aside.

2. In the same pan, add some sesame oil, pan fry peppers and scallions until desired tenderness. Set aside.

3. Add more sesame oil as needed, stir fry the shrimp, about 3-4 minutes. Set aside.

4. Add the rice, ginger, soy sauce, black pepper, bean sprouts, veggies, steaks and shrimp to the pan. Stir fry until the rice is hot. Taste for seasoning. Adjust as needed. Do not add any more salt! I added the steak and shrimp on top for the photo styling. Garnish with scallions.

Wine pairing suggestions: Gewürztraminer, off-dry Riesling, Moscato D’Asti or a light-bodied Pinot Noir.
Please let me know if you will try this recipe. Should you have any questions, kindly let me know.

Bon Appetit!

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com