Miso Surf and Turf Fried Rice

Directions

1. Mix in 1-2 tablespoons of water, 2 teaspoons of oil, and the garlic and ginger powder to the rice, coating the grains of rice evenly. Set aside.

2. Add 1 tbsp oil to a large frying pan or wok and scramble the eggs over medium high heat until the eggs until are mostly set but slightly runny. Remove and set aside.

3. Lightly season the steak and shrimp with salt and pepper. Add oil to the wok. Over high heat, cook the steak, flipping as needed, for 2-3 minutes, or until seared. Remove from the wok and set aside.

4. If needed, add more oil to the wok and cook the shrimp over high heat, flipping as needed, until the shrimp are pink and cooked through, 2-3 minutes. Remove from the wok and set aside.

5. Add a bit of oil to the wok, turn the heat down to low and add the rice, breaking up to cook and crisp, stirring occasionally, for about 5 minutes. Cooking on low ensures that the rice stays fluffy and moist.

6. Turn the heat up to high and add the eggs, steak, and shrimp to the rice. Stir in Bachan’s Japanese Barbecue Sauce and fry, ensuring everything is smoky and crisp. Finish with sliced green onions and enjoy.