BHA & BHT Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying flavor without any of the preservative baggage hiding in conventional soy sauce or bottled stir-fry sauces. Coconut aminos step in as the umami backbone here — naturally brewed and completely free of the synthetic additives that make so many Asian-inspired sauces a problem for people avoiding BHA and BHT. Every single ingredient in this dish is a whole food you can actually recognize, from the fresh ginger and garlic to the carrots, zucchini, and coconut oil doing the heavy lifting in the pan. The trick to getting that golden, slightly crispy texture is pressing as much moisture as possible out of the riced cauliflower before it ever hits the skillet — skip that step and you get steam, not sear. Turmeric adds a warm, earthy depth and a gorgeous golden hue that makes the finished dish look as good as it tastes. A squeeze of lime and a handful of fresh cilantro right before serving brighten everything up and make it feel genuinely restaurant-worthy. It's the kind of weeknight meal that proves clean eating doesn't have to mean boring eating.
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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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