Name: Wagyu & Seafood Surf-and-Turf Fried Rice
Prep time: 25 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 cup leftover wagyu steak, sliced thin; 8 oz shrimp or scallops (from seafood market), peeled and deveined; 2 cups cooked brown rice (preferably day-old); 2 large eggs, beaten; 2 tbsp olive oil, divided; 1 tbsp butter; 2 tbsp BBQ sauce; 1 tbsp red wine vinegar; 1/4 tsp salt; 1/4 tsp black pepper

Wagyu & Seafood Surf-and-Turf Fried Rice

FrozenTurnip3702

This Wagyu & Seafood Surf-and-Turf Fried Rice is a vacation-home riff on classic fried rice, blending the richness of leftover wagyu steak with fresh seafood from a local market. By preheating your pan until smoking and working quickly in small batches, you'll achieve that elusive 'wok hei'—the charred, smoky flavor prized in great fried rice. The eggs add silkiness, while BBQ sauce and red wine vinegar create a tangy-sweet backbone, tying together the luxe proteins and hearty brown rice. It's a one-pan dinner that's fun, flavorful, and perfect for a cozy night by the Massachusetts coast.

Ingredients

Instructions

Preheat a large skillet or wok over high heat until just smoking.
Add 1 tbsp olive oil and swirl to coat. Quickly sear shrimp or scallops for 1-2 minutes until opaque and just cooked. Remove and set aside.
Add remaining olive oil and butter to the pan. Pour in beaten eggs and scramble gently until just set. Push eggs to one side.
Add the sliced wagyu steak to the pan to warm through, then add the brown rice. Toss together with the eggs.
Drizzle red wine vinegar and BBQ sauce over rice, stirring constantly with a forward scooping motion to evenly distribute and build flavor.
Return shrimp or scallops to the pan. Toss everything together for another minute. Season with salt and pepper, and stir until everything is heated through and aromatic.
Serve hot, garnished with extra BBQ sauce if desired.