Better Than Chinese Takeout! 30-Minute Beef and Shrimp Fried Rice Recipe

Be sure to cook. Welcome back to another episode of Be Sure to Cook. Today, we're going to be making something a little bit different. We're making homemade Chinese fried rice and we're going to be doing a shrimp and a beef together. So stay tuned and let's do this. Okay, today we're going to be using some bean sprouts. Bean sprouts that you can use in a can and I just picked up any old kind of can and like they say these are already, you know pre-done, but I don't want all this water and I'm gonna put this into my salad spinner. I love this. Now, I'm gonna be using fresh clove of garlic. I got some strips of Angus sirloin steak here in the middle and I am just going to slice real thin. Got six garlic cloves. I got my shrimp already rinsed off, ready to go and that needs to be marinated. So let's chop up all of these garlic cloves. These are our cold shrimp and I have already rinsed the shrimp. Teaspoon of garlic. Then I'm gonna be putting here. I'm not gonna use a whole half teaspoon. I'm just gonna use a little bit just to marinate, just a pinch. Here with the meat, I am gonna be using a whole teaspoon. Toss these around making sure all that garlic is in there. Soy sauce, I'm gonna use a couple of sprinkles of soy sauce. Then I'm gonna marinate those with my shrimp. Okay, so I am gonna use, I'm using a tablespoon, but I'm gonna half this. I'm not gonna use a whole tablespoon because I have garlic on the other one. So I'm using half of this tablespoon. It's a half tablespoon. Also, I didn't use a whole tablespoon of cornstarch. A little light soy sauce or you can use, you know, the regular soy sauce. It's up to you. Also, just about two or three drops together. I usually don't add that in there, but you know for a little flavor because, you know, you need flavor in everything. Okay, I'm cutting off both ends of this carrot. This is so disgusting. I'm taking a peeler and I'm gonna peel all the dirty sides of this carrot. You can just dice them. Not too big, not too small. Four cups of water. It depends on how much rice. You know, go by the instructions on the rice and make sure you cook it just right. Usually I do one egg, but since I'm making so much, I want to see. I'm gonna do two eggs. I'm gonna need a really, really hot pan. So I'm gonna add about two tablespoons of, I'm adding olive oil, but you don't have to have olive oil. You can do regular vegetable oil. You can do whatever you want. It has to be a very, very hot pan. My carrots in. Make sure after you rinse and wash your carrots that these carrots are dry. You dried them out good. Okay, the bean sprouts go in next. Until it's nice and cooked through. I'm gonna put it with our other pot. This goes into one big pan. You want to hear that sizzling in that beef. Put that down. Any kind of fat you want to, you know, get rid of it, surrender, or chopping it up. And you remember when I put that great cornstarch in here? That's what I mean. It doesn't, doesn't leave water and it's evaporating as it's cooking. It goes into that pot. All those, you want all that, all that in there. That is your plate. All right. Shrimp in. Getting all my garlic pieces out of here. Yeah. Pour all that shrimp and all the goodness behind it, the garlic and stuff that's at the bottom, eggs, and then we're gonna get to the rice. Okay, put all of our eggs in there and our eggs has got to be hard-cooked. So this is all my mixture. So here I go. I'm getting ready to mix everything in a one big thing. So I'm getting meat. I'm getting shrimp. I'm getting it. I'm getting it all. Green onions here. I'm gonna cut off the end tips of all of them. Got some more. I didn't get a chance to cut off. Four spoons of olive oil. And I'm adding the rest of this garlic that I had in that little bowl. I'm adding two cups of white rice. This is what I'm using. It's but it used to be brown gravy and I can't find it. So I'm gonna substitute this with a little bit of black bean sauce with garlic. Just a little. And I'm just giving it a little color and I'm gonna start mixing some of this meat in here. And don't forget we got a little bit of everything. And then I'm going to mix in this. All those flavors, vegetables and meat. Okay, I made some egg rolls to go with our dish. And it's the shrimp and beef fried rice and it's been hanging out and let's go ahead and plate some of it. Oh my god, look at it. Look at the beef because you're getting a good amount of beef, a good amount of shrimp. Oh my god, and you got the rice to just set it all. Okay guys, there you go. I plated it. Beef and shrimp fried rice with a couple egg rolls. These are those green onions that I did and I'm just gonna put a little green onions right over it. You can put as many as green onions. I happen to like a lot of green onions. I know I'm probably weird because I eat a lot of green onions. I eat a lot of vegetables and I love garlic. So like I said, if you don't like all that garlic take a clove. Just one clove of garlic or take a teaspoon or a tablespoon of garlic. Put it to the side and just keep using little bits of that in every little dish if you don't like a lot. And if you do like a lot, you know, do it the way I did it. You can do it any way you want. If you don't like it at all, discard the garlic once and for all. If you don't like it, but here it is beef and shrimp fried rice. Please like share and subscribe to my YouTube channel. Hey guys, I hope you can come back for another show that we can make because guess what? I didn't make this alone. You made it. You and me. We did this together and we always will. So come back for another episode of Be Sure To Cook Recipes. Until then, see you next time. Bye.