Paleo Steak and Chicken Fried Rice
Elevate your weeknight dinner with this flavorful and wholesome Paleo Steak and Chicken Fried Rice! Crafted with tender sirloin steak, juicy chicken breast, and vibrant veggies like carrots, green beans, and cauliflower rice, this recipe is a healthy twist on the classic takeout favorite. Coconut aminos, sesame oil, and ground ginger infuse the dish with irresistible umami flavor, while scrambled eggs add a hearty and protein-packed touch. Ready in under an hour, this low-carb, soy-free dish is ideal for anyone sticking to Paleo guidelines without compromising on deliciousness. Garnish with fresh cilantro and green onions for a stunning finish, and serve this satisfying meal piping hot for pure comfort food bliss! Perfect for meal prep or a quick family dinner, this dish promises bold flavors and wholesome ingredients in every bite.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 8 ounces sirloin steak, thinly sliced
- 8 ounces chicken breast, diced
- 4 cups cauliflower rice (fresh or frozen)
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 4 stalks green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons coconut aminos (Paleo substitute for soy sauce)
- 1 teaspoon sesame oil
- 2 large eggs
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons ground ginger
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Season the steak slices with a pinch of salt and pepper, and cook them in the skillet for 2–3 minutes per side, until browned and cooked to your preference. Remove the steak from the skillet and set aside.
In the same skillet, heat an additional 1 tablespoon of coconut oil. Add the diced chicken breast, season with a pinch of salt and pepper, and cook for 5–6 minutes, stirring occasionally, until cooked through. Remove the chicken and set aside with the steak.
Add the carrots and green beans to the skillet. Cook for 3–4 minutes until slightly softened.
Add the garlic, green onions (reserving some for garnish), and ground ginger to the skillet. Stir frequently for 1 minute until fragrant.
Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked, then mix them with the vegetables.
Add the cauliflower rice to the skillet and stir to combine with the vegetables. Cook for 5–6 minutes, stirring occasionally, until the cauliflower is tender.
Return the cooked steak and chicken to the skillet. Add coconut aminos and sesame oil. Stir well to distribute the sauce evenly.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Remove from heat and garnish with fresh cilantro and reserved green onions, if desired. Serve hot and enjoy this Paleo-friendly dish!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 34.4 g | ||
| Protein | 162.1 g | 324% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 391 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4506 mg | 96% | |
*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.
