Paleo Steak and Chicken Fried Rice
Dive into the delicious world of grain-free indulgence with this Paleo Steak and Chicken Fried Rice, a wholesome twist on a beloved classic. This recipe swaps traditional rice for low-carb, nutrient-packed cauliflower rice, making it perfect for paleo enthusiasts and gluten-free eaters alike. Tender slices of sirloin steak and juicy diced chicken are seared to perfection, then tossed with vibrant veggies like carrots, green beans, and green onions for a colorful, nutrient-dense medley. Aromatic garlic, ground ginger, and coconut aminos (a paleo-friendly soy sauce alternative) infuse the dish with savory, umami flavors, while a touch of sesame oil adds a nutty finish. Quick to prepare in just 45 minutes, this satisfying one-pan meal is ideal for busy weeknights and can be garnished with fresh cilantro for an extra burst of freshness. Healthy, hearty, and utterly crave-worthy, this Paleo fried rice will become a new household favorite for dinner!
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Ingredients
- 2 tablespoons coconut oil
- 8 ounces sirloin steak, thinly sliced
- 8 ounces chicken breast, diced
- 4 cups cauliflower rice (fresh or frozen)
- 1 cup carrots, diced
- 1 cup green beans, chopped
- 4 stalks green onions, sliced
- 3 cloves garlic, minced
- 3 tablespoons coconut aminos (Paleo substitute for soy sauce)
- 1 teaspoon sesame oil
- 2 large eggs
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons ground ginger
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Directions
Step 1
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Step 2
Season the steak slices with a pinch of salt and pepper, and cook them in the skillet for 2–3 minutes per side, until browned and cooked to your preference. Remove the steak from the skillet and set aside.
Step 3
In the same skillet, heat an additional 1 tablespoon of coconut oil. Add the diced chicken breast, season with a pinch of salt and pepper, and cook for 5–6 minutes, stirring occasionally, until cooked through. Remove the chicken and set aside with the steak.
Step 4
Add the carrots and green beans to the skillet. Cook for 3–4 minutes until slightly softened.
Step 5
Add the garlic, green onions (reserving some for garnish), and ground ginger to the skillet. Stir frequently for 1 minute until fragrant.
Step 6
Push the vegetables to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked, then mix them with the vegetables.
Step 7
Add the cauliflower rice to the skillet and stir to combine with the vegetables. Cook for 5–6 minutes, stirring occasionally, until the cauliflower is tender.
Step 8
Return the cooked steak and chicken to the skillet. Add coconut aminos and sesame oil. Stir well to distribute the sauce evenly.
Step 9
Taste and adjust seasoning with additional salt and black pepper, if needed.
Step 10
Remove from heat and garnish with fresh cilantro and reserved green onions, if desired. Serve hot and enjoy this Paleo-friendly dish!
Nutrition Facts
| Serving size | (1632.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1632.7 |
| Total Fat 78.1g | 0% |
| Saturated Fat 37.4g | 0% |
| Polyunsaturated Fat 6.3g | |
| Cholesterol 734.6mg | 0% |
| Sodium 2694.6mg | 0% |
| Total Carbohydrate 73.2g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 34.4g | |
| Protein 162.1g | 0% |
| Vitamin D 103.1IU | 0% |
| Calcium 390.8mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 4506.2mg | 0% |
Source of Calories