Low Carb Steak and Chicken Fried Rice
Elevate your weeknight dinner game with this mouthwatering Low Carb Steak and Chicken Fried Rice, a lighter twist on the classic takeout favorite. Packed with tender, bite-sized pieces of sirloin steak and chicken breast, this recipe swaps traditional rice for nutrient-rich cauliflower rice, making it perfectly low-carb and keto-friendly. Aromatic garlic, ginger, and sesame oil infuse every bite with irresistible flavor, while scrambled eggs, crisp carrots, green onions, and vibrant peas add texture and freshness. Tossed in a savory low-sodium soy sauce and ready in just 45 minutes, this one-pan meal is both wholesome and easy to prepare. Perfect for a quick family dinner or meal prep, this recipe brings all the flavors of fried rice while staying guilt-free.
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Ingredients
- 4 cups Cauliflower rice
- 8 ounces Steak (sirloin or flank)
- 8 ounces Chicken breast
- 2 large Eggs
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Sesame oil
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 1 medium Carrot
- 4 stalks Green onions
- 1 cup Frozen peas
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Cut the steak and chicken breast into small, bite-sized pieces and season with a pinch of salt and pepper.
Step 2
Finely mince the garlic and ginger. Dice the carrot into small cubes and chop the green onions, separating the white and green parts.
Step 3
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the steak and cook for 3-5 minutes until seared and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of olive oil. Cook the chicken pieces for 5-7 minutes until golden and cooked through. Remove from the skillet and set aside with the steak.
Step 5
Add 1 tablespoon of sesame oil to the skillet. Add the minced garlic, ginger, the diced carrot, and the white parts of the green onions. Sauté for 2-3 minutes until fragrant.
Step 6
Push the vegetables to one side of the skillet. Crack the eggs into the other side and scramble them until fully cooked, then mix them with the vegetables.
Step 7
Add the cauliflower rice to the skillet and stir everything together. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender but not mushy.
Step 8
Add the cooked steak, chicken, and frozen peas back into the skillet. Stir well to combine with the cauliflower rice mixture.
Step 9
Pour the soy sauce and the remaining tablespoon of sesame oil over the mixture. Stir-fry for another 2-3 minutes until everything is evenly coated and heated through.
Step 10
Garnish with the green parts of the chopped green onions. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1378.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1805.6 |
| Total Fat 102.3g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 15.5g | |
| Cholesterol 737.1mg | 0% |
| Sodium 3897.5mg | 0% |
| Total Carbohydrate 65.1g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 23.1g | |
| Protein 159.1g | 0% |
| Vitamin D 97.9IU | 0% |
| Calcium 350.4mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 3441.2mg | 0% |
Source of Calories