This protein-packed wok dish brings restaurant-quality results to your home kitchen. I developed this recipe during my time at The Smoky Pig, where we needed to feed hungry crowds quickly without sacrificing flavor.
The key is using day-old rice and prepping all ingredients before cooking. This ensures even heat distribution and prevents soggy fried rice. Chicken and steak cook together in the wok, absorbing the savory sauce and creating a perfect balance of textures.
You’ll achieve tender protein pieces, fluffy rice grains, and a dish that’s packed with flavor in every bite. The high-heat cooking method creates those characteristic charred bits that make fried rice irresistible.
Serve hot with green onions for freshness and a touch of color. This creation is ready in 30 minutes.
Ingredients for Chicken and Steak Fried Rice
Pantry staples meet fresh proteins for a wok masterpiece in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, chilled, broken up |
| Boneless Skinless Chicken Breast 🍗 | ¾ lb | Cut into small cubes |
| Sirloin Steak 🥩 | ¾ lb | Thinly sliced against grain |
| Large Eggs 🥚 | 2 whole | Lightly beaten for scrambling |
| Green Onions 🧅 | ½ cup | Thinly sliced, green parts only |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated or minced |
| Soy Sauce 🫒 | ⅓ cup | Low-sodium preferred for control |
| Oyster Sauce 🫒 | 2 tbsp | Essential for umami depth |
| Sesame Oil 🫒 | 1 tbsp | Toasted for nutty aroma |
| Vegetable Oil 🫒 | 3 tbsp | High smoke point for wok |
| Frozen Peas and Carrots 🥕 | 1 cup | Thawed, patted dry |
| Salt 🧂 | ½ tsp | Adjust to taste at end |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The steak and chicken need to be cut thin for quick cooking—sirloin for steak and boneless, skinless breasts work best. I grab mine from Costco when I’m feeding a crowd, but any supermarket will do. The rice must be day-old and cold (fresh rice turns mushy). For the soy sauce, Kikkoman low-sodium is my go-to—lets you control the salt without sacrificing flavor.
No oyster sauce? Hoisin sauce plus a dash of fish sauce gets you close, but the real deal is worth hunting down at an Asian market. Frozen veggies work great here (peas and carrots are classic), but fresh bell peppers or snap peas add nice crunch. Swap the proteins if you prefer—shrimp cooks even faster, or go all chicken if that’s what’s on hand.
Leftovers keep 3-4 days in the fridge and reheat beautifully in a skillet. Freeze portions for up to 3 months—just thaw before tossing back in the wok. I always make extra for lunches (the flavors deepen overnight).
Why You’ll Love This Recipe
- One Pan Wonder: I toss the rice, chicken, steak, and eggs together in my skillet—no extra pots, no fuss.
- Umami Bomb: The sirloin and chicken soak up the soy and garlic, and those green onions finish it with a fresh snap.
- Meal Prep MVP: I make a big batch Sunday and it reheats beautifully for lunches all week.
- Leftovers Reinvented: Honestly, this is how I turn last night’s rice and random proteins into something my family fights over.
Step-by-Step Instructions for Chicken and Steak Fried Rice
Here’s my foolproof method for creating the perfect wok-tossed dish with maximum flavor.
Step 1: Prep and Season the Proteins
Start by patting the boneless skinless chicken breast and sirloin steak dry with paper towels. Cut the chicken breast into small cubes and thinly slice the steak against the grain. This ensures tender bites throughout.
Season both proteins lightly with the salt and black pepper. I like to keep the seasoning simple at this stage since the soy sauce and oyster sauce will add plenty of flavor later. Set them aside while you prep the remaining ingredients.
Step 2: Scramble the Eggs and Sauté Aromatics
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium-high heat. Pour in the lightly beaten large eggs and scramble until just set but still slightly soft, about 45-60 seconds. Remove the eggs and set aside.
In the same wok, add another 1 tablespoon of vegetable oil. Sauté the minced garlic cloves and finely grated fresh ginger for 30 seconds until fragrant. Be careful not to burn them—garlic turns bitter quickly.
Step 3: Cook the Proteins to Perfection
Increase heat to high and add the remaining 1 tablespoon of vegetable oil. Add the chicken cubes first and cook for 3-4 minutes until no longer pink. Remove and set aside.
In the same wok, add the thinly sliced sirloin steak and cook for 2-3 minutes until browned but still slightly pink inside. Remove and set aside with the chicken. This two-step process ensures each protein cooks perfectly without overcrowding the pan.
Step 4: Combine Everything in the Wok
Return all cooked proteins to the wok along with the thawed frozen peas and carrots. Add the day-old cooked white rice, breaking up any clumps with your spatula. The cold rice will crisp up nicely in the hot wok.
Drizzle the soy sauce, oyster sauce, and sesame oil over the mixture. Stir-fry for 3-4 minutes until everything is heated through and the rice takes on a beautiful golden color. The wok should be sizzling—if it’s not, increase the heat.
Step 5: Finish and Garnish
Add the scrambled eggs back to the wok and toss everything together. Taste and adjust seasoning with additional salt if needed. The flavors should be bold but balanced.
Remove from heat and stir in the thinly sliced green onions. Serve immediately while hot, with extra green onions on top for a fresh finish. Each bite should deliver tender chicken, flavorful steak, and perfectly seasoned rice.
Pro Tips For Making Chicken And Steak Fried Rice
- Chill the Rice: Use day-old, cold rice straight from the fridge—fresh rice turns mushy. I learned this the hard way after my first few batches came out like porridge.
- Slice Against Grain: Cut the sirloin thinly against the grain for tender bites. My grandmother swore by this, and she was right: it actually changes the outcome.
- High Heat Only: Crank the heat to max and cook in small batches to get that smoky wok hei flavor. Sounds obvious, but I burned three batches before I stopped crowding the pan.
- Scramble Eggs First: Push the rice and meat to one side, add a little oil, then scramble the eggs in the empty space before mixing everything. This isn’t the prettiest method, but it’s the tastiest.
Pro Cooking Tips for Perfect Results
Wok Heat Control
Crank your wok to high heat before adding oil—this creates the wok hei (breath of the wok) that gives fried rice its signature smoky flavor. I use a carbon steel wok on my 36,000 BTU burner at the restaurant. At home, your stove’s highest setting works. 🔥
Protein Cooking Order
Always cook chicken first since it takes longer—3-4 minutes for cubes. Then cook steak separately for 2-3 minutes. This prevents overcooking the steak while ensuring chicken is safe. I learned this the hard way during my first week at The Smoky Pig.
Rice Prep Secret
Day-old, chilled rice is non-negotiable. Spread it on a baking sheet and refrigerate overnight uncovered. This dries the grains so they fry crisp instead of steaming. Break up any clumps with your hands before adding to the wok.
Sauce Distribution
Drizzle sauces around the wok’s edges, not directly on the rice. This lets them sizzle and vaporize, coating every grain evenly. Use 1 tablespoon of each sauce per 2 cups of rice as your baseline ratio.
Final Toss Technique
Return all ingredients to the wok and toss with a spatula using a scooping motion. This aerates the rice and prevents compaction. Cook for 2-3 minutes until everything glistens with sauce. The perfect bite has distinct rice grains and tender protein pieces.
Garnish Timing
Add green onions off-heat to preserve their fresh crunch. I also like a drizzle of toasted sesame oil right before serving. This adds aroma without overwhelming the dish. Serve immediately while the wok’s heat still dances on your plate.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
No, fresh rice contains too much moisture and will turn mushy. Day-old rice dries out in the fridge, allowing it to fry up crisp and separate easily. Spread freshly cooked rice on a tray and refrigerate for 4-6 hours if you’re in a pinch.
What’s the best way to slice the steak?
Slice against the grain into thin strips for maximum tenderness. Look for the muscle fibers (grain) running through the meat and cut perpendicular to them. Aim for pieces about 1/4-inch thick to ensure quick, even cooking.
How do I prevent the chicken from drying out?
Cut the chicken into uniform 1/2-inch cubes and don’t overcook—remove from the wok as soon as it’s no longer pink, about 3-4 minutes. Letting it rest with the steak while you finish the rice helps retain juices.
Can I make this gluten-free?
Yes! Swap regular soy sauce for tamari or coconut aminos. Ensure your oyster sauce is gluten-free (or omit it). All other ingredients are naturally gluten-free. Always check labels to avoid hidden gluten.
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