Low Fat Steak and Chicken Fried Rice
Savor the deliciously balanced flavors of this Low Fat Steak and Chicken Fried Rice, a nutritious twist on a classic favorite. Packed with lean sirloin steak, tender chicken breast, and wholesome brown rice, this recipe is designed to be both guilt-free and deeply satisfying. The addition of vibrant carrots, sweet peas, and aromatic garlic and ginger brings a burst of flavor and color to every bite. Egg whites provide a lighter, protein-rich base while low-sodium soy sauce enhances the dish with just the right amount of savoriness. With minimal sesame oil and cooking spray, this easy one-pan meal is a healthier option for fried rice lovers, ready in just 40 minutes from start to finish. Perfect for a quick family dinner or meal prep, this dish is a wholesome comfort food that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 200 grams Lean sirloin steak
- 200 grams Chicken breast
- 3 cups Cooked brown rice
- 3 large Egg whites
- 1 large Carrot
- 1 cup Frozen peas
- 3 stalks Green onions
- 3 tablespoons Low-sodium soy sauce
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 teaspoon Sesame oil
- 1 as needed Cooking spray
Instructions
Trim any visible fat from the sirloin steak and chicken breasts. Cut them into small bite-sized pieces and set aside.
Peel and dice the carrot, mince the garlic, and finely chop the green onions. If using frozen peas, let them thaw at room temperature.
Heat a large nonstick skillet or wok over medium-high heat and lightly coat it with cooking spray.
Begin by cooking the steak pieces for about 3-4 minutes until browned on the outside. Remove them from the pan and set aside.
In the same pan, add the chicken pieces and cook for 5-6 minutes until fully cooked. Remove these from the pan as well.
Lower the heat to medium and add the sesame oil to the pan. Sauté the garlic and ginger for 30 seconds until fragrant.
Add the diced carrots and cook for 2-3 minutes, stirring frequently. Then add the peas and cook for another 1-2 minutes.
Push the veggies to one side of the pan and pour the egg whites into the empty space. Scramble them until they are just cooked through, then mix them with the vegetables.
Add the cooked brown rice to the pan, stirring everything together. Cook for 2-3 minutes to heat the rice thoroughly.
Return the cooked steak and chicken to the pan and stir well to combine with the rice mixture.
Drizzle the soy sauce evenly over the fried rice and mix well to ensure everything is coated. Taste and adjust seasoning if necessary.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3674 mg | 160% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 14.8 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2579 mg | 55% | |
*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.
