Artificial Flavors Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying depth you're after without a single drop of soy sauce or anything that comes from a bottle of mystery flavoring. Coconut aminos do the heavy lifting here — they bring that rich, umami-forward punch naturally, with no added artificial flavors hiding in the ingredient list. Fresh garlic, grated ginger, and a pinch of turmeric layer in warmth and color the honest way, while diced carrots and zucchini add real texture and sweetness that no flavor packet could replicate. The trick to getting that golden, slightly crispy cauliflower is pressing out as much moisture as possible before it ever hits the pan — skip that step and you'll steam it instead of fry it, so don't rush it. A splash of apple cider vinegar at the end brightens everything up and ties the whole dish together beautifully. Finish with fresh cilantro and a squeeze of lime and you've got a bowl that tastes vibrant, clean, and completely crave-worthy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!