Artificial Food Coloring Free Cauliflower Fried Rice with Coconut Aminos
Takeout-style fried rice is one of those dishes that can hide a surprising number of synthetic additives — from artificially colored sauces to dye-laced seasoning packets — making it a minefield if you're keeping your plate clean. This version sidesteps all of that by building bold, savory flavor from whole, recognizable ingredients you can actually pronounce. Coconut aminos stand in for conventional soy sauce, delivering that deep umami punch without any questionable additives, and a pinch of ground turmeric gives the dish a warm golden hue that's entirely natural. Riced cauliflower soaks up every bit of the ginger-garlic base beautifully, especially once you press out the moisture first — that one extra step is what gets you those lightly golden, slightly crispy bits instead of a soggy pile. Carrots, zucchini, and scallions round out the bowl with color and crunch, no artificial anything required. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole thing up in a way that no flavor packet ever could. It's the kind of weeknight dinner that proves eating without synthetic dyes doesn't mean eating without excitement.
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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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