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a bowl of Surf and Turf Curried Fried Rice

Surf and Turf Curried Fried Rice

Surf and Turf Curried Fried Rice is a great easy combination of fresh seafood and steak with a curry kick.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Fish & Seafood, Main Course
Cuisine Chinese
Servings 3 servings
Calories 396 kcal


  • 2 teaspoons neutral oil such as grapeseed or rice bran or other vegetable oil
  • 3 cups cooked cold white rice day old or a couple days old is best
  • 1 tablespoon minced fresh ginger
  • 3 - 4 green onions sliced separated (slice the white part ¼ inch thick, ¾ of the green part ½ inch thick, the remaining green part ¼ inch)
  • Unsalted butter I used about ½ stick total
  • 1 - 2 eggs beaten well with a dash of low-sodium soy sauce
  • 1 - 2 teaspoons curry powder
  • 2 tablespoons about low-sodium soy sauce
  • ½ cup frozen peas - defrosted
  • 5 large shrimp peeled, deveined, then cut into ½-inch pieces
  • 3 squid bodies and tentacles body cut into ¼ inch pieces, tentacles cut in half laterally, (optional)
  • 4 ounces steak leftover or a filet sliced about ¼ inch thick then into match stick pieces
  • 4 large fresh sea scallop cut in half then thinly sliced laterally
  • Salt and freshly ground pepper


  • Prepare all of the ingredients and set aside. 
  • Heat the oil in a wok or other large heavy skillet; when hot add the rice, breaking it apart with your fingers, along with the minced ginger and sliced white onion parts. Add about 1 tablespoon butter and stir it in. Cook, stirring occasionally for about 3 minutes, or until the fragrant. 
  • Make a well in the center of the pan, add 1 teaspoon butter along with the eggs and scramble them until set, then mix them into the rice, combining them well.
  • Add the curry powder over the top, then shake about a tablespoon of the soy sauce over; stir into the rice and egg mixture.
  • Stir in the shrimp and squid (if using), along with another tablespoon or so of butter, stir-fry for about 2 - 3 minutes or until the shrimps just begin to turn pink and the squid is becoming opaque, add the peas, large pieces of green onion, along with the steak (if using raw steak add it with the shrimp and squid) and stir to combine well. Cook for 2 - 3 minutes. Taste and adjust, adding more curry or soy as needed. Season the scallop with a bit of salt and pepper then lay them over the top, cover briefly, about 2 minutes -uncover. (The scallop should be just opaque but still slightly raw.) Sprinkle with the small green onion tops and serve. 


Serving: 1gCalories: 396kcalCarbohydrates: 53gProtein: 19gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 221mgSodium: 893mgFiber: 3gSugar: 2g
Keyword curried rice, left-over rice, seafood fried rice
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