Whole30 Hibachi Fried Rice
Savor the irresistible flavors of this Whole30 Hibachi Fried Rice—a healthy, gluten-free twist on the beloved Japanese-inspired classic. Made with riced cauliflower for a low-carb base, this recipe is packed with vibrant vegetables like zucchini, red bell pepper, and carrots, all stir-fried to perfection. Infused with the umami goodness of coconut aminos and fragrant notes of garlic and ginger, each bite is a flavorful delight. Fluffy scrambled eggs and a sprinkle of fresh scallions round out this quick, 35-minute meal that’s perfect for busy weeknights. This paleo-friendly, soy-free dish is a guilt-free way to enjoy a hibachi-inspired favorite. Serve it hot and enjoy a wholesome, veggie-packed experience that's as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 0.5 medium, diced onion
- 2 medium, diced carrots
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 3 stalks, chopped scallions
- 2 large, beaten eggs
- 1 tablespoon olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced zucchini
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the cauliflower and cut into smaller florets. Pulse in a food processor until it reaches a rice-like consistency. Be careful not to over-process.
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the diced onion and carrots, stirring frequently, and cook for about 5 minutes until they start to soften.
Add the minced garlic and ginger, cooking for another 1 minute until fragrant.
Push the vegetables to one side of the skillet, reducing the heat to medium. Add the beaten eggs to the cleared side and scramble them until fully cooked. Stir the scrambled eggs into the vegetables.
Add the diced red bell pepper and zucchini to the skillet, tossing with the existing ingredients for 3 minutes.
Increase the heat to medium-high, add the olive oil, and pour in the cauliflower rice. Stir-fry everything, ensuring the rice is well combined with the vegetables and eggs.
Pour in the coconut aminos, and season with salt and black pepper. Stir-fry for an additional 5-7 minutes until the cauliflower rice is tender and everything is heated through.
Finally, stir in the chopped scallions just before serving for a fresh kick of flavor.
Serve the Whole30 Hibachi Fried Rice hot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 12.2 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1175 mg | 25% | |
*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.
