What Makes This Recipe So Good
This recipe tastes just like your favorite Japanese restaurant – but it’s completely Whole30-compliant!With a yield of 6 servings, this recipe is great for leftovers and meal prepping! Store the remaining hibachi in an airtight container in the refrigerator up to 5 days.The sweet-and-spicy Whole30 mustard sauce adds just the right amount of flavor to this dish. You’ll want to use it on everything!It looks involved, but this meal is ready to eat in roughly 30 minutes. Perfect for busy weeknights!
Key Ingredients
Cauliflower Rice – I love cauliflower rice! It’s a wonderful substitute for traditional rice if you’re watching your carb intake or just trying to mix things up a little. You can easily make your own by pulsing chopped cauliflower in a food processor until it resembles rice. Frozen cauliflower rice is available at most grocery stores, too! Frozen Vegetables – What’s fried rice without veggies? They add a little color to the dish and are a great source of flavor! Carrots and green peas are the most common vegetables in traditional fried rice, and they’re perfect for Whole30 hibachi rice, too. You can totally use fresh vegetables if you prefer, but the frozen vegetables actually give the recipe more of a restaurant-style taste.
How to Make It
Start with the fried cauliflower rice. You’ll need a large skillet (or a wok!) for this recipe just to contain everything.Heat ghee in the skillet, then add all your rice ingredients and cook everything for just a few minutes, until the onions are translucent. Move the veggies to the outside of the pan, and crack two eggs in the center. Scramble the eggs, then mix everything together, top with Whole30 soy sauce (a.k.a coconut aminos and fish sauce), and cook for another minute.Move your finished rice out of the way, and use that same skillet for the chicken. Cook your chicken in the faux soy sauce with a little lemon juice and seasoning until it’s no longer pink. Don’t stir the chicken too much – you want it slightly browned.At the same time you’re cooking the chicken, prepare the hibachi veggies in another skillet. Sauté onion, mushrooms, and zucchini in a little ghee and aminos + fish sauce until everything is tender.The Whole30-compliant mustard sauce is the easiest part, and you can make it day-of or a few days in advance. Blend all of the ingredients in a blender until smooth! That’s it!Assemble your plate or hibachi bowl, serve hot, and enjoy!
Chef’s Tips
Traditional fried rice was created as a way to use up leftover rice. For the most authentic fried rice flavor, use cauliflower rice that’s been cooked ahead of time for this recipe, instead of fresh cauliflower rice.If you’re short on time, make the mustard sauce early and refrigerate It until you’re ready to use. It will keep in an airtight container up to 5 days.Looking to mix it up? Make this Whole30 hibachi dinner with shrimp instead of chicken – it’s still compliant and just as delicious!If you’re not a fan of zucchini or mushrooms, try broccoli or snap peas in your hibachi vegetables. They’re still Whole30-compliant and are commonly found in Japanese dishes.
More Whole30 Recipes
Whole30 Breakfast Meal PrepWhole30 Fried Chicken and Mashed Potato Bowl with GravyTeriyaki Chicken (Whole30)Brussels Sprouts SaladSweet Potato RiceBreakfast Egg Roll in a Bowl (Whole30, Paleo)Whole30 Fried Chicken and Mashed Potato Bowl with Gravy
