Whole30 Hibachi Fried Rice

Transform your weeknight dinners with this vibrant, flavor-packed Whole30 Hibachi Fried Rice, a healthy twist on the classic takeout favorite. Made with finely riced cauliflower instead of traditional rice, this low-carb dish is brimming with fresh, colorful vegetables like red bell peppers, zucchini, carrots, and scallions. Fragrant ginger and garlic paired with a splash of coconut aminos and sesame oil create those signature hibachi flavors while keeping the recipe Whole30-compliant and gluten-free. Ready in just 35 minutes, this quick and satisfying recipe is perfect for busy evenings, and the addition of scrambled eggs provides a hearty, protein-rich boost. Serve it steaming hot as a standalone meal or pair it with grilled shrimp or chicken for an authentic hibachi experience—all while staying true to your healthy eating goals!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic and ginger, cooking for another 1 minute until fragrant.

Step 4

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.

Step 5

Add the diced red bell pepper and zucchini to the skillet, tossing with the existing ingredients for 3 minutes.

Step 6

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.

Step 7

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.

Step 8

Finally, stir in the chopped scallions just before serving for a fresh kick of flavor.

Step 9

Serve the Whole30 Hibachi Fried Rice hot, garnished with additional scallions if desired.

Nutrition Facts

Serving size	(1551.6g)

Amount per serving	% Daily Value*
Calories	865.5

Total Fat 41.4g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 7.7g
Cholesterol 372mg	0%
Sodium 5318.3mg	0%
Total Carbohydrate 98.6g	0%
Dietary Fiber 27.1g	0%
Total Sugars 54.0g
Protein 35.2g	0%

Vitamin D 82IU	0%
Calcium 382.7mg	0%
Iron 8.0mg	0%
Potassium 4013.2mg	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: 41.0%

Protein: 15.5%

Carbs: 43.4%