This Veggie Packed Steak Fried Rice is the perfectly balanced meal as it’s full of filling protein, nutrient dense vegetables and just the right amount of carbs. Meal prep this recipe for lunches for the week or for a delicious and fun dinner the whole family will love!
Veggie Packed Steak Fried Rice
I’ve made fried rice more times than I can count, but I decided to do some testing to figure out how to get that super crispy fried rice that you get at a restaurant and ended up with my new favorite way to make this takeout staple at a home.
This recipe is great for family dinner, girl’s night or even meal prepped for a busy week. It’s super customizable so it can fit into just about anyone’s lifestyle and is a great balanced staple to add into your weekly routine.
Extra Crispy, Please
You know how fried rice from a restaurant has that added crispy element that the recipes made at home just don’t always have? I have some tips for you on how to get that same crunch at home!
- use day old rice, and if you can’t use day old, really try to dry out your rice by spreading it out on a towel after it cooks
- cook each ingredient group (protein, veggies, rice) separately with a tbsp of avocado oil or olive oil and let them crisp without overcrowding the pan
- toss the pan contents minimally and gently to allow it to really cook and to avoid smashing
MAKE IT YOUR OWN
Vegetarian? Swap the bone broth for veggie broth and don’t add any meat for protein. Love pork in your fried rice? Add it! Have bell peppers left over? Throw some in! Something I love most about this recipe, aside from how delicious it is while still being nourishing, is that it is so versatile and can fit into the diet of most!
It can also fit into a Whole30, paleo and/or grain free lifestyle by swapping out the rice for cauliflower rice. Speaking of grain free, be sure to try my Fried Orzo recipe next by clicking here!
HUNGRY FOR MORE?
Asian and takeout inspired dishes are some of my favorites to recreate, tweaking along the way so that I can enjoy some of my favorite flavors while meeting my dietary needs. My General Tso’s Chicken is constantly being shared over on Instagram and I still can’t get enough of my Orange Chicken, Asian-Inspired Meatballs and my Chicken Pad Thai. They’re each made with real ingredients and are even Whole30 friendly! Aka no gluten, dairy, sugar or grains!
FOLLOW ALONG
Be sure to follow me on Instagram to be the first to know about new recipes and watch how to videos and head over to Pinterest to save any of my recipes for safe keeping. See you there!
Ingredients
Method
- Cook your steak (or protein of choice) on the stove in one tbsp of avocado oil or olive oil. I chose to use shredded steak, then chopped it and added it to a pan on medium/low heat and cooked completely.
- While your steak cooks, prepare your rice according to the instructions. If possible, use day old rice. If not, do your best to dry out your rice once it cooks. This helps make it crispy!
- When the steak is done, remove from the pan and set aside. Note that you can cook everything at once, but to get everything crispy, you’ll want to cook the steak, veggies and rice separately, then add together at the end.
- Sauté the veggies and garlic in a tbsp of oil and the bone broth in a pan. Toss around for a few minutes, then remove from the pan and set aside.
- Add the third tbsp of oil to the pan while still heated. Now that your rice is drained and cool, add it to the skillet with the coconut aminos, tossing (not stirring) minimally in order for it to have the time to crisp. You may want to do the rice in two batches depending on your pan size.
- Once tossed and crispy, add in the veggies and steak and toss until combined. Top with green onions and a side of additional soy sauce/coconut aminos.
How much bone broth? I do not see it in the ingredients list. Love your recipes always!
Oops! I’ll update the recipe now. 🙂