Gluten-Free Steak and Chicken Fried Rice
Elevate your weeknight dinners with this delicious and satisfying Gluten-Free Steak and Chicken Fried Rice! Packed with tender chicken, juicy steak, and vibrant vegetables like peas and carrots, this recipe turns leftover white rice into a flavorful masterpiece. Seasoned with gluten-free soy sauce, aromatic sesame oil, garlic, and a hint of optional ginger, every bite bursts with savory goodness. Lightly scrambled eggs add extra protein, while green onions provide a fresh, finishing touch. Perfect for busy days, this quick 40-minute meal is an ideal recipe for gluten-free food lovers who crave a hearty, homemade alternative to takeout. Serve it piping hot and enjoy a comforting dish that’s big on flavor and short on prep time!
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Recipe Information
Ingredients
- 4 cups Cooked white rice (preferably day-old)
- 1 large Chicken breast, cubed
- 1 cup Steak, thinly sliced
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 Eggs, lightly beaten
- 1 cup Frozen peas and carrots
- 3 Green onions, finely sliced
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare all ingredients before cooking: cube the chicken, thinly slice the steak, mince the garlic (and ginger if using), and slice the green onions.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed chicken and sliced steak. Season lightly with salt and pepper, and cook until browned and fully cooked through (about 5–6 minutes). Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the minced garlic (and ginger if using), and sauté for 30 seconds until fragrant.
Push the garlic to one side of the skillet. Pour the beaten eggs into the empty side and scramble them gently. Once fully cooked, mix the eggs with the garlic.
Add the frozen peas and carrots to the skillet. Cook for 2–3 minutes until they are warmed through.
Add the cooked and cooled rice to the skillet. Break up any clumps of rice with a spatula and stir to combine with the eggs and vegetables.
Drizzle the gluten-free soy sauce over the rice and mix well to evenly coat the rice with the sauce.
Add the cooked chicken and steak back into the skillet. Stir everything together and cook for another 2–3 minutes to heat through.
Remove the fried rice from heat and garnish with the sliced green onions.
Serve the gluten-free steak and chicken fried rice immediately and enjoy!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 28.7 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 5538 mg | 241% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2031 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
