Vegetarian Steak and Chicken Fried Rice
Discover the ultimate fusion of flavor and comfort with this Vegetarian Steak and Chicken Fried Rice recipe, packed with hearty plant-based protein and vibrant vegetables. Featuring tender plant-based steak strips and golden chicken pieces, this dish is a satisfying twist on a classic takeaway favorite. Perfectly seasoned with soy sauce and sesame oil, the savory jasmine rice is complemented by scrambled eggs, colorful carrots, and peas for a deliciously balanced meal. With simple stir-fry techniques and just 40 minutes from prep to plate, this quick and easy recipe is ideal for busy weeknights or casual gatherings. Garnished with fresh green onions, this vegetarian fried rice delivers a crowd-pleasing combination of texture and taste that's both wholesome and indulgent.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Plant-based steak strips
- 200 grams Plant-based chicken pieces
- 3 cups Cooked jasmine rice
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1 piece Medium yellow onion, finely chopped
- 2 pieces Carrots, diced
- 1 cup Frozen peas
- 3 pieces Garlic cloves, minced
- 2 pieces Large eggs
- 3 pieces Green onions, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the plant-based steak strips to the skillet and cook for 3-4 minutes until browned. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and cook the plant-based chicken pieces for 3-4 minutes until golden. Remove from the skillet and set aside with the steak strips.
Add the sesame oil to the skillet, followed by the chopped onion, carrots, and minced garlic. Cook for 4-5 minutes, stirring frequently, until the vegetables soften.
Push the vegetables to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked, about 2 minutes.
Mix the eggs and vegetables together, then add the cooked rice into the skillet.
Drizzle the soy sauce over the rice and stir well to combine. Cook for 2-3 minutes to heat the rice through.
Add the frozen peas, cooked steak strips, and chicken pieces. Stir everything together and cook for another 3-4 minutes.
Season with salt and pepper to taste, then sprinkle with chopped green onions before serving.
Serve hot and enjoy your Vegetarian Steak and Chicken Fried Rice!
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5317 mg | 231% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 22.0 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 477 mg | 37% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2606 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.
