Heart-Healthy Steak and Chicken Fried Rice
Savor a guilt-free twist on a takeout classic with this Heart-Healthy Steak and Chicken Fried Rice! Packed with protein from lean sirloin steak and tender chicken breast, this dish combines the nutty goodness of fiber-rich brown rice with the vibrant flavors of garlic, ginger, and colorful veggies like carrots, peas, and green onions. A dash of low-sodium soy sauce and chicken broth lends the perfect amount of savory flavor while keeping sodium levels in check. Lightly scrambled egg adds extra texture, creating a balanced, wholesome meal that's ready in just 30 minutes. Whether you're looking for a hearty dinner or a quick meal-prep option, this recipe is loaded with nutrients and bursting with flavor—perfect for those seeking a delicious yet health-conscious fried rice alternative!
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Ingredients
- 2 cups (cooked) Brown rice
- 4 ounces Lean steak (such as sirloin)
- 4 ounces Boneless, skinless chicken breast
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Olive oil (or avocado oil)
- 1 whole Large egg
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 1 medium (diced) Carrot
- 0.5 cup Frozen peas
- 2 stalks (sliced) Green onion
- 2 tablespoons Low-sodium chicken broth
- 0.25 teaspoon Black pepper
Directions
Step 1
Cook the brown rice according to package instructions and let it cool completely, ideally refrigerating it for a few hours to ensure it's dry enough for frying.
Step 2
Trim and cut the steak and chicken breast into small, bite-sized cubes. Season lightly with black pepper and set aside.
Step 3
Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat. Add the steak cubes and cook for 2-3 minutes until browned. Remove and set aside.
Step 4
In the same skillet, add the chicken cubes and cook for 4-5 minutes until golden and fully cooked. Remove and set aside with the steak.
Step 5
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the garlic, ginger, and diced carrot for 2-3 minutes until fragrant and slightly softened.
Step 6
Push the vegetables to one side of the skillet. Crack the egg onto the empty side and scramble it quickly until just set. Combine the egg with the vegetables.
Step 7
Add the cooked and cooled brown rice to the skillet, stirring to combine with the vegetables and egg.
Step 8
Pour in the low-sodium soy sauce and chicken broth. Stir well to evenly coat the rice, ensuring the liquid is absorbed, about 2-3 minutes.
Step 9
Mix in the cooked steak, chicken, and frozen peas. Stir and cook for another 2-3 minutes until everything is heated through.
Step 10
Garnish with sliced green onions and serve warm. Enjoy this heart-healthy twist on a takeout favorite!
Nutrition Facts
| Serving size | (943.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1304.0 |
| Total Fat 51.4g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 367.4mg | 0% |
| Sodium 1291.7mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 9.5g | |
| Protein 92.5g | 0% |
| Vitamin D 46.7IU | 0% |
| Calcium 174.5mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1349.5mg | 0% |
Source of Calories