Whole30 Oyakodon

Savor the comforting flavors of Japan with this Whole30 Oyakodon—a healthy, paleo-friendly twist on the traditional Japanese rice bowl. This recipe swaps white rice for tender, stir-fried cauliflower rice and replaces soy sauce with naturally sweet coconut aminos, making it a perfect choice for those following a Whole30 or gluten-free lifestyle. Juicy chicken thighs and softly cooked eggs are delicately simmered in a umami-rich broth infused with fresh ginger, creating layers of savory goodness in every bite. Topped with a sprinkle of green onions for a pop of freshness, this quick and wholesome meal comes together in just 40 minutes, making it a satisfying weeknight dinner. Try this Whole30 Oyakodon for a delicious fusion of clean eating and classic comfort food!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 400 grams chicken thighs, boneless and skinless
• 1 medium onion
• 60 ml coconut aminos
• 125 ml water
• 30 ml mirin (omit for strict Whole30 or use compliant substitute like apple juice)
• 1 teaspoon ginger, freshly grated
• 4 large eggs
• 500 grams cauliflower rice
• 2 tablespoons green onions, finely chopped
• 1 tablespoon ghee
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by preparing the chicken thighs. Rinse them under cold water, pat them dry with paper towels, and cut into bite-sized pieces.

Step 2

Peel and slice the onion thinly.

Step 3

In a small bowl, whisk the coconut aminos, water, mirin (or substitute), and ginger until well-combined.

Step 4

Crack the eggs into another bowl and gently beat them. Do not overmix; just break the yolks and give a few stirs.

Step 5

Heat a medium-sized skillet over medium heat and add the ghee. Once melted, add the sliced onions and a pinch of salt. Cook until the onions are translucent and soft, about 5 minutes.

Step 6

Add the chicken pieces to the skillet and cook until they are just turning white on the outside, about 3 minutes.

Step 7

Pour the coconut aminos mixture over the chicken and onion in the skillet. Bring it to a simmer, then cover and cook for 5 minutes or until the chicken is cooked through.

Step 8

While the chicken is cooking, in a separate large pan, add a tablespoon of ghee and heat over medium-high heat. Add the cauliflower rice, season with salt and pepper, and stir-fry for about 5-7 minutes until it is tender.

Step 9

When the chicken is done, pour the beaten eggs over the skillet's contents in a circular motion. Gently stir the mixture once, cover, and cook on low heat for about 3 minutes or until the eggs are just set.

Step 10

To serve, divide the cauliflower rice between the bowls and spoon the chicken and egg mixture over the top.

Step 11

Garnish with chopped green onions and serve immediately.

Nutrition Facts

Serving size	(1519.0g)

Amount per serving	% Daily Value*
Calories	1621.4

Total Fat 78.0g	0%
Saturated Fat 27.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1284mg	0%
Sodium 4231.5mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 48.3g
Protein 143.6g	0%

Vitamin D 164IU	0%
Calcium 349.1mg	0%
Iron 10.7mg	0%
Potassium 2616.4mg	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: 44.2%

Protein: 36.1%

Carbs: 19.7%