Southern flavors are combined with steak and shrimp in this homemade fried rice recipe. Also healthy, you can serve this as a main course or side dish.
I used to make this all time before I started this blog but I never put a name to it. The best I could come up with is Southern Fried Rice even though technically there is nothing fried about it. If you’re looking to use some leftover rice, look no further. Or you can make a new batch which is what I had to do since I haven’t really been eating a lot of rice lately. Not only this is the perfect recipe to use up your rice lying around, I think this is actually better re-heated the next day. If there’s any left of course.
The key is to cook your brown rice in low-sodium chicken broth. It adds a lot of extra flavor to the rice. Once you have your beef and shrimp mixture done, try not to eat it all. Actually – don’t stop yourself. This is great by itself! For this round I didn’t actually use sirloin steak. Instead I chopped up 1 lb of grass-fed stew meat from 5280Meat. You can also substitute ground meat whether it be ground beef, chicken or pork. I used an entire pound of Sizzlefish shrimp. In the past however I have used 1/2 lb. I guess it just depends on how much you like shrimp. It’s important you use ghee and not butter. This is supposed to be healthy right?
The cooking time for this show almost 2 hours but that’s because I included the cooking of the brown rice which takes longer than white rice. If you’re using instant (nothing wrong with that) or leftover rice then obviously the cook time will be a lot shorter. If you follow a gluten-free lifestyle then simply replace the brown rice with quinoa.Print
- 1 lb shrimp
- 1 lb sirloin steak, diced
- 1 cup uncooked brown rice
- 2 cups low-sodium chicken broth
- 2 celery stalks, diced
- 1 bell pepper,diced
- 2 garlic cloves, minced
- 1 bunch scallions, chopped or 1 small onion, diced
- 1 tbsp ghee
- 2 tsp cajun seasoning
- 1 tsp paprika
- 1 tsp rosemary
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- Cook brown rice in chicken broth.
- Heat ghee in a large pan over medium-high heat.
- Add the scallions, bell pepper, celery, and garlic. Saute until soft about 5 min.
- Add meat, cajun seasoning, paprika, rosemary, salt & pepper. Saute until meat is brown.
- Add shrimp and cook an additional 5 minutes until no longer pink, stirring occasionally.
- When rice is done cooking, gently stir in with the rest of the food & serve.
If you’re cutting carbs, cut out the rice all together and eat the beef/shrimp mixture on top of kale, lettuce or another green. Another low-carb alternative would be to use cauliflower rice rather than brown rice or serve the mixture over mashed cauliflower.
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