Soy-Free Steak and Chicken Fried Rice
Indulge in the irresistible flavors of Soy-Free Steak and Chicken Fried Rice, a perfect fusion of hearty proteins, vibrant vegetables, and aromatic seasonings, all without a trace of soy! This family-friendly recipe combines tender slices of steak, juicy chicken breast, and flavorful scrambled eggs with a base of perfectly fried white rice, enhanced by coconut aminos—a soy-free alternative to traditional soy sauce. Fresh garlic, ginger, and sesame oil deliver tantalizing depth, while carrots, peas, and green onions add color and a satisfying crunch. Designed with simplicity in mind, this dish offers a quick prep and cook time and makes a fantastic option for allergy-conscious dining or a flavorful weeknight meal. Serve it hot, garnished with green onions, and enjoy a restaurant-quality dish from the comfort of your kitchen!
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Recipe Information
Ingredients
- 200 grams Steak (sirloin or flank steak, thinly sliced)
- 200 grams Chicken breast (cubed)
- 1 cup Uncooked white rice
- 2 cups Water
- 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 2 large Eggs (lightly beaten)
- 1 cup Carrots (diced)
- 1 cup Frozen peas
- 4 Green onions (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (minced or grated)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Rinse the uncooked rice thoroughly under cold water until the water runs clear, then add to a pot with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let cool completely, preferably overnight, for better texture.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak and cook for 2-3 minutes per side, until browned and cooked through. Remove the steak from the pan and set aside.
In the same pan, add the cubed chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside with the steak.
Add 1 tablespoon of sesame oil to the pan and pour in the beaten eggs. Cook, stirring constantly to scramble, until the eggs are just set. Break the scrambled eggs into small pieces with a spatula and transfer to a plate.
Add the remaining 1 tablespoon of vegetable oil to the pan. Stir in the garlic, ginger, and diced carrots. Cook for 2-3 minutes until fragrant and the carrots begin to soften.
Stir in the frozen peas and cook for another 2 minutes until warmed through.
Add the cooled rice to the pan and stir to combine with the vegetables. Cook for 2-3 minutes, letting the rice lightly fry.
Return the steak, chicken, and scrambled eggs to the pan. Mix everything together thoroughly.
Pour in the coconut aminos and stir until evenly distributed. Season with salt and black pepper to taste.
Sprinkle the chopped green onions on top as garnish and serve warm.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2651 mg | 115% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 39.8 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 595 mg | 46% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3751 mg | 80% | |
*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.
