Whole30 Steak and Chicken Fried Rice

Transform weeknight meals with this Whole30 Steak and Chicken Fried Rice—a nutritious, flavor-packed twist on the takeout classic! Featuring tender slices of seared steak and chicken, aromatic garlic and ginger, and colorful veggies stir-fried to perfection, this recipe swaps traditional rice for cauliflower rice to keep it low-carb and paleo-friendly. Enhanced with coconut aminos and sesame oil for a savory depth, this one-pan wonder comes together in just 35 minutes, making it perfect for busy schedules. Packed with protein, veggies, and umami-rich flavor, it’s a satisfying, wholesome dish that’s Whole30-compliant and ideal for meal prep. Serve it piping hot, garnished with fresh green onions, for a healthier fried rice experience that doesn’t compromise on taste!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 ounces Steak (sirloin or flank steak, thinly sliced)
• 8 ounces Chicken breast (boneless and skinless, thinly sliced)
• 4 cups Cauliflower rice
• 3 tablespoons Coconut aminos
• 2 teaspoons Sesame oil (toasted, optional but Whole30-compliant)
• 2 tablespoons Olive oil or avocado oil
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1 small Onion (finely diced)
• 1 cup Carrots (diced)
• 1 cup Bell peppers (diced, any color)
• 2 large Eggs
• 2 stalks Green onions (sliced, for garnish)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil or avocado oil in a large skillet or wok over medium-high heat.

Step 2

Add the sliced steak and chicken to the skillet. Season with salt and pepper, and cook in batches if necessary to prevent overcrowding. Sear for 2-3 minutes per side until browned and cooked through. Remove the proteins from the skillet and set them aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of oil. Add the diced onion, minced garlic, and ginger, and sauté for 1-2 minutes until fragrant.

Step 4

Toss in the diced carrots and bell peppers, and stir-fry for about 3-4 minutes until the vegetables start to soften.

Step 5

Push the vegetables to one side of the skillet, and crack the eggs onto the other side. Scramble the eggs with a spatula and cook until fully set.

Step 6

Mix the scrambled eggs into the vegetables, then add the cauliflower rice. Stir-fry everything together for 3-4 minutes until the cauliflower rice is tender.

Step 7

Pour in the coconut aminos and sesame oil (if using) for added flavor. Toss everything to coat evenly.

Step 8

Return the cooked steak and chicken to the skillet. Mix to combine and heat through for another 1-2 minutes.

Step 9

Serve hot, garnished with sliced green onions. Enjoy this Whole30-compliant, healthier take on fried rice!

Nutrition Facts

Serving size	(1571.1g)

Amount per serving	% Daily Value*
Calories	1660.9

Total Fat 78.3g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat g
Cholesterol 723.5mg	0%
Sodium 2755.5mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 22.3g	0%
Total Sugars 41.1g
Protein 157.6g	0%

Vitamin D 111.5IU	0%
Calcium 336.7mg	0%
Iron 13.8mg	0%
Potassium 3569.1mg	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: 42.6%

Protein: 38.1%

Carbs: 19.2%