Low Sugar Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings are real, and this cauliflower version delivers all the satisfying, savory depth you're after without a single gram of added sugar sneaking in. Coconut aminos do the heavy lifting here — they bring that rich, umami-forward flavor you'd expect from a classic stir-fry sauce, but they're naturally sweet from the coconut itself rather than from any added sweeteners. The trick to getting that golden, slightly crispy texture is pressing the moisture out of the riced cauliflower before it ever hits the pan, so it browns beautifully instead of steaming into a soggy pile. Carrots, zucchini, garlic, and fresh ginger round out the dish with color and brightness, while turmeric gives everything a warm, golden hue. A splash of apple cider vinegar at the end sharpens all the flavors and keeps the whole bowl tasting lively and fresh. Finish it with scallion greens, cilantro, and a squeeze of lime, and you've got a weeknight dinner that feels anything but like a compromise.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp coconut oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 medium carrots, peeled and diced small
- 1 medium zucchini, diced small
- 4 scallions, thinly sliced, white and green parts separated
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier it is, the better it will brown.
- 2
Heat 1 tbsp of the coconut oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the carrots and cook, stirring occasionally, until just beginning to soften, about 3–4 minutes. Add the zucchini and the white parts of the scallions and cook, stirring, until the zucchini is tender and the edges are lightly golden, about 2–3 minutes more. Transfer the vegetables to a plate and set aside.
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