Steak and Chicken Fried Rice
Experience a flavor-packed twist on a beloved takeout favorite with this Steak and Chicken Fried Rice recipe, a hearty fusion of tender proteins and vibrant vegetables. Featuring bite-sized pieces of juicy chicken breasts and succulent ribeye or sirloin steak, this dish delivers a satisfying depth of savory flavors. Perfectly seasoned jasmine rice is stir-fried with garlic, ginger, scrambled eggs, and a medley of peas and carrots, then elevated with a splash of soy sauce and sesame oil for that iconic umami taste. Quick to prepare in just 45 minutes, this easy skillet meal is ideal for busy weeknights or impressing guests. Customize your bowl with a drizzle of sriracha for added heat, and garnish with fresh scallions for the perfect finishing touch. This restaurant-style fried rice is a one-pan wonder that’s sure to become a family favorite!
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Ingredients
- 2 pieces boneless chicken breasts
- 0.5 pound steak (ribeye or sirloin)
- 4 cups cooked jasmine rice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 large eggs
- 1 cup frozen peas and carrots
- 3 pieces scallions
- 2 pieces garlic cloves
- 1 teaspoon ginger
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sriracha (optional)
Directions
Step 1
Start by cutting the chicken breasts and steak into bite-sized pieces, and season with salt and pepper.
Step 2
Mince the garlic cloves and ginger. Slice the scallions thinly, keeping the white and green parts separate.
Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of vegetable oil and add the steak. Cook until browned and cooked to your desired doneness, about 3-5 minutes. Remove the steak from the skillet and set aside with the chicken.
Step 5
Lower the heat to medium, and in the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and whites of the scallions. Stir-fry for about 1 minute until fragrant.
Step 6
Push the garlic and ginger to the side of the skillet, then crack the eggs into the empty side. Stir the eggs gently until scrambled and set, then combine with the garlic and ginger.
Step 7
Add the frozen peas and carrots to the skillet, stirring them into the eggs, garlic, and ginger, and cook for 3 minutes until the vegetables are heated through.
Step 8
Add the cooked rice to the skillet, breaking up any clumps by pressing with a spatula.
Step 9
Return the cooked chicken and steak to the skillet. Pour over the soy sauce and sesame oil, and mix everything together until the rice is evenly coated and ingredients are well combined.
Step 10
Stir in the green parts of the scallions and cook for an additional 2 minutes.
Step 11
Taste and adjust seasoning with more soy sauce or a dash of sriracha for heat, if desired.
Step 12
Serve hot and enjoy your steak and chicken fried rice!
Nutrition Facts
| Serving size | (1826.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2880.0 |
| Total Fat 115.1g | 0% |
| Saturated Fat 34.9g | 0% |
| Polyunsaturated Fat 22.9g | |
| Cholesterol 989.9mg | 0% |
| Sodium 4073.5mg | 0% |
| Total Carbohydrate 253.1g | 0% |
| Dietary Fiber 11.1g | 0% |
| Total Sugars 12.2g | |
| Protein 203.3g | 0% |
| Vitamin D 140.4IU | 0% |
| Calcium 332.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2418.9mg | 0% |
Source of Calories