Whole30 Steak and Chicken Fried Rice
Elevate your weeknight dinner with this flavorful Whole30 Steak and Chicken Fried Rice, a healthy twist on a takeout classic! Packed with protein from tender, perfectly seared steak and chicken, and loaded with vibrant veggies like carrots, bell peppers, and onions, this dish swaps traditional rice for nutrient-rich cauliflower rice to keep it gluten-free and grain-free. Flavored with aromatic garlic, ginger, toasted sesame oil, and coconut aminos, every bite delivers bold, savory notes reminiscent of your favorite fried rice. Ready in just 35 minutes, this quick and easy skillet meal is ideal for busy schedules, and the Whole30-compliant ingredients make it a guilt-free option for clean eating. Garnish with green onions and serve hot for a restaurant-quality meal from the comfort of your kitchen! Perfect for meal prep or satisfying cravings while staying on-track with your health goals.
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Recipe Information
Ingredients
- 8 ounces Steak (sirloin or flank steak, thinly sliced)
- 8 ounces Chicken breast (boneless and skinless, thinly sliced)
- 4 cups Cauliflower rice
- 3 tablespoons Coconut aminos
- 2 teaspoons Sesame oil (toasted, optional but Whole30-compliant)
- 2 tablespoons Olive oil or avocado oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 small Onion (finely diced)
- 1 cup Carrots (diced)
- 1 cup Bell peppers (diced, any color)
- 2 large Eggs
- 2 stalks Green onions (sliced, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.
Add the sliced steak and chicken to the skillet. Season with salt and pepper, and cook in batches if necessary to prevent overcrowding. Sear for 2-3 minutes per side until browned and cooked through. Remove the proteins from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the diced onion, minced garlic, and ginger, and sauté for 1-2 minutes until fragrant.
Toss in the diced carrots and bell peppers, and stir-fry for about 3-4 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet, and crack the eggs onto the other side. Scramble the eggs with a spatula and cook until fully set.
Mix the scrambled eggs into the vegetables, then add the cauliflower rice. Stir-fry everything together for 3-4 minutes until the cauliflower rice is tender.
Pour in the coconut aminos and sesame oil (if using) for added flavor. Toss everything to coat evenly.
Return the cooked steak and chicken to the skillet. Mix to combine and heat through for another 1-2 minutes.
Serve hot, garnished with sliced green onions. Enjoy this Whole30-compliant, healthier take on fried rice!
Nutrition Facts
Calories |
1661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 41.1 g | ||
| Protein | 157.6 g | 315% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 337 mg | 26% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3569 mg | 76% | |
*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.
