Barley Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower takes center stage here, riced down to tender, golden bits that soak up every drop of savory coconut aminos and warm spice. The trick to getting that satisfying, slightly crispy texture is pressing the moisture out of the riced cauliflower before it ever hits the pan — skip that step and you get steam, not sear. Coconut aminos bring that deep, umami-rich flavor you'd expect from a classic fried rice sauce, and since they're naturally free from barley and wheat, there's no need to scrutinize labels or worry about hidden grain derivatives the way you would with traditional soy sauce. Carrots and zucchini add color and bite, while fresh ginger, garlic, and turmeric layer in warmth that makes the whole dish feel anything but plain. A squeeze of lime and a handful of cilantro right before serving brighten everything up and give it that just-made freshness. This is the kind of weeknight dinner that looks impressive, comes together in one skillet, and genuinely satisfies — no grains, no stress, no compromises.
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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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