Low Sodium Steak and Chicken Fried Rice
Take your fried rice game to the next level with this hearty and healthier take on a classic — Low Sodium Steak and Chicken Fried Rice! Packed with tender bites of lean sirloin steak and juicy chicken breast, this dish combines the savory flavors you love with a focus on reduced sodium for a guilt-free indulgence. Featuring nutrient-rich ingredients like brown rice, colorful diced carrots, green peas, and aromatic garlic and ginger, every bite is both flavorful and nourishing. A splash of low-sodium soy sauce and a hint of sesame oil tie it all together with irresistible umami notes, while scrambled eggs and fresh green onions add texture and brightness. Ready in under 45 minutes, this recipe delivers a satisfying, protein-packed meal that’s perfect for busy weeknights or as a creative way to use leftover rice. Keep your sodium intake in check without sacrificing taste—serve it straight from the skillet for a filling dinner that’s sure to delight!
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Recipe Information
Ingredients
- 3 cups Cooked brown rice
- 6 ounces Lean steak (such as sirloin)
- 6 ounces Boneless, skinless chicken breast
- 1 medium Carrot, diced
- 1 cup Frozen peas
- 1 small Yellow onion, diced
- 3 cloves Garlic, minced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 large Eggs, beaten
- 2 stalks Green onions, sliced
- 0.5 teaspoons Black pepper
- 1 teaspoon Ginger, minced
Instructions
Cook the brown rice according to package directions and let it cool completely. This can be done ahead of time to save time.
Cut the steak and chicken into small, bite-sized pieces. Season them lightly with black pepper.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Sear the steak pieces for 2-3 minutes until browned on all sides. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and cook the chicken pieces for 4-5 minutes until fully cooked. Remove and set aside with the steak.
Reduce the heat to medium and add sesame oil to the skillet. Add the diced onions, carrots, and frozen peas. Cook for 5 minutes, stirring frequently, until the vegetables are tender.
Add minced garlic and ginger to the skillet. Stir for 1 minute until fragrant.
Push the vegetable mixture to the side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Combine with the vegetables.
Add the cooled brown rice to the skillet and mix well, breaking up any clumps.
Drizzle the low-sodium soy sauce over the rice and stir thoroughly to ensure even coating.
Return the cooked steak and chicken to the skillet, stirring to combine. Cook for another 3-4 minutes until the meat is warmed through.
Garnish the fried rice with sliced green onions and serve immediately.
Nutrition Facts
Calories |
2062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 24.8 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 17.1 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 235 mg | 18% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2399 mg | 51% | |
*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.
