Soy-Free Steak and Chicken Fried Rice

Transform your weeknight dinner routine with this flavor-packed Soy-Free Steak and Chicken Fried Rice! Perfectly seared sirloin steak, tender chicken breast, and fluffy rice are stir-fried with colorful veggies like carrots, peas, and vibrant green onions. The dish is elevated with the rich, umami flavor of coconut aminos, a fantastic soy-free alternative to traditional soy sauce, and a touch of aromatic ginger and garlic. Lightly scrambled eggs and a drizzle of sesame oil add depth and texture to this protein-packed meal. Ready in just under an hour, this versatile recipe is ideal for gluten-free eaters or those looking for a soy-free spin on the classic takeout favorite. Serve it hot and savor every wholesome, satisfying bite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Steak (sirloin or flank steak, thinly sliced)
• 200 grams Chicken breast (cubed)
• 1 cup Uncooked white rice
• 2 cups Water
• 3 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 2 large Eggs (lightly beaten)
• 1 cup Carrots (diced)
• 1 cup Frozen peas
• 4 Green onions (chopped)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh ginger (minced or grated)
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Rinse the uncooked rice thoroughly under cold water until the water runs clear, then add to a pot with 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let cool completely, preferably overnight, for better texture.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak and cook for 2-3 minutes per side, until browned and cooked through. Remove the steak from the pan and set aside.

Step 3

In the same pan, add the cubed chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove the chicken from the pan and set aside with the steak.

Step 4

Add 1 tablespoon of sesame oil to the pan and pour in the beaten eggs. Cook, stirring constantly to scramble, until the eggs are just set. Break the scrambled eggs into small pieces with a spatula and transfer to a plate.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the pan. Stir in the garlic, ginger, and diced carrots. Cook for 2-3 minutes until fragrant and the carrots begin to soften.

Step 6

Stir in the frozen peas and cook for another 2 minutes until warmed through.

Step 7

Add the cooled rice to the pan and stir to combine with the vegetables. Cook for 2-3 minutes, letting the rice lightly fry.

Step 8

Return the steak, chicken, and scrambled eggs to the pan. Mix everything together thoroughly.

Step 9

Pour in the coconut aminos and stir until evenly distributed. Season with salt and black pepper to taste.

Step 10

Sprinkle the chopped green onions on top as garnish and serve warm.

Nutrition Facts

Serving size	(2091.7g)

Amount per serving	% Daily Value*
Calories	2485.0

Total Fat 94.5g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 28.5g
Cholesterol 680mg	0%
Sodium 2650.6mg	0%
Total Carbohydrate 248.1g	0%
Dietary Fiber 28.3g	0%
Total Sugars 39.8g
Protein 158.7g	0%

Vitamin D 90IU	0%
Calcium 594.9mg	0%
Iron 19.7mg	0%
Potassium 3751.2mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 25.6%

Carbs: 40.1%