Low Carb Steak and Chicken Fried Rice
Dive into the delicious world of guilt-free indulgence with our Low Carb Steak and Chicken Fried Rice. This hearty dish swaps traditional rice for nutrient-packed cauliflower rice, delivering a flavorful meal that's perfect for keto or low-carb diets. Tender bites of sirloin steak and juicy chicken are seared to perfection, then combined with scrambled eggs, colorful veggies like carrots and peas, and aromatic garlic and ginger for a savory stir-fry bursting with umami. A splash of low-sodium soy sauce and sesame oil ties it all together while keeping the recipe light and wholesome. Ready in under 45 minutes, this protein-packed fried rice is an ideal family dinner or satisfying meal prep option you'll return to again and again.
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Recipe Information
Ingredients
- 4 cups Cauliflower rice
- 8 ounces Steak (sirloin or flank)
- 8 ounces Chicken breast
- 2 large Eggs
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Carrot
- 4 stalks Green onions
- 1 cup Frozen peas
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the steak and chicken breast into small, bite-sized pieces and season with a pinch of salt and pepper.
Finely mince the garlic and ginger. Dice the carrot into small cubes and chop the green onions, separating the white and green parts.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the steak and cook for 3-5 minutes until seared and cooked through. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Cook the chicken pieces for 5-7 minutes until golden and cooked through. Remove from the skillet and set aside with the steak.
Add 1 tablespoon of sesame oil to the skillet. Add the minced garlic, ginger, the diced carrot, and the white parts of the green onions. Sauté for 2-3 minutes until fragrant.
Push the vegetables to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked, then mix them with the vegetables.
Add the cauliflower rice to the skillet and stir everything together. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
Add the cooked steak, chicken, and frozen peas back into the skillet. Stir well to combine with the cauliflower rice mixture.
Pour the soy sauce and the remaining tablespoon of sesame oil over the mixture. Stir-fry for another 2-3 minutes until everything is evenly coated and heated through.
Garnish with the green parts of the chopped green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 3898 mg | 169% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 23.1 g | ||
| Protein | 159.1 g | 318% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 350 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3441 mg | 73% | |
*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.
