Vegan Steak and Chicken Fried Rice
Transform your weeknight dinners with this irresistible vegan steak and chicken fried rice recipe, packed with robust flavor and plant-based protein. Featuring savory plant-based steak strips and chicken pieces, perfectly complemented by crisp carrots, sweet peas, and fragrant jasmine rice, this dish is a feast for your senses. Infused with garlic, sesame oil, and gluten-free soy sauce, every bite bursts with umami goodness while remaining 100% vegan. Quick to prepare and ready in just 35 minutes, this satisfying dish is perfect for anyone seeking a healthier twist on classic fried rice. Garnished with green onions and toasted sesame seeds, it's an easy and flavorful dinner that's guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 200 grams Plant-based steak strips
- 200 grams Plant-based chicken pieces
- 4 cups Cooked jasmine rice (cold)
- 1 cup Carrots, diced
- 0.5 cup Frozen peas
- 3 stalks Green onions, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce (gluten-free, if needed)
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 tablespoon Toasted sesame seeds
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Add the plant-based steak strips and cook for 3-4 minutes, flipping occasionally, until browned. Remove from the skillet and set aside.
Add another tablespoon of vegetable oil to the same skillet, then add the plant-based chicken pieces. Cook for 4-5 minutes until browned and heated through. Remove and set aside with the steak strips.
In the same skillet, add sesame oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the diced carrots and cook for 2-3 minutes until they begin to soften.
Stir in the frozen peas and cook for another 2 minutes.
Push the vegetables to one side of the skillet and add the cold cooked jasmine rice. Spread the rice out over the skillet and let it fry undisturbed for 2-3 minutes.
Drizzle the soy sauce over the rice and stir to combine with the vegetables.
Return the cooked plant-based steak strips and chicken pieces to the skillet. Mix well and let everything heat through for 2-3 minutes.
Season the fried rice with salt and ground black pepper. Adjust seasonings as needed.
Garnish with chopped green onions and toasted sesame seeds before serving.
Serve hot and enjoy your vegan steak and chicken fried rice!
Nutrition Facts
Calories |
2655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5888 mg | 256% | |
| Total Carbohydrate | 355.5 g | 129% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 13.5 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2478 mg | 53% | |
*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.
