AIP Friendly Cauliflower Fried Rice with Coconut Aminos
Craving something savory and satisfying without the usual grains, soy, or nightshades? This veggie-packed skillet dish delivers all the comfort of a takeout-style fried rice using nothing but whole, compliant ingredients. A full head of cauliflower gets pulsed into fluffy rice-like grains, then cooked in coconut oil until golden and tender — the key is pressing out as much moisture as possible before it hits the pan, which gives you that slightly crispy, restaurant-worthy texture instead of a soggy pile. Coconut aminos stand in beautifully for soy sauce, bringing that deep, umami-rich flavor that makes the whole dish taste indulgent even though every single ingredient is on the approved list. Fresh ginger, minced garlic, and a touch of turmeric layer in warmth and color, while carrots, zucchini, and scallions round out the vegetables for a meal that genuinely feels complete. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant, not something you made specifically to avoid a long list of triggers. This recipe serves four, so it's great for meal prep or a quick weeknight dinner the whole family can enjoy.
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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
- 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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