Carrageenan Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without a drop of soy sauce or any of the additives that sneak into conventional condiments. Coconut aminos bring that deep, slightly sweet umami punch while keeping the ingredient list completely clean — no thickeners, no stabilizers, nothing you'd need to second-guess. The trick to getting that golden, almost-crispy texture is pressing the riced cauliflower as dry as possible before it ever hits the pan, so it browns beautifully instead of steaming into a soggy mess. Fresh ginger, garlic, turmeric, and a splash of apple cider vinegar layer in warmth and brightness that make this taste far more complex than the short ingredient list suggests. Carrots and zucchini add color and a little sweetness, while the scallions — added in two stages — give you both savory depth and a fresh, sharp finish. A squeeze of lime and a handful of cilantro right before serving pull the whole bowl together into something that genuinely feels like a restaurant-quality dish. Whether you're navigating specific food sensitivities or just trying to eat cleaner, this is the kind of weeknight recipe that earns a permanent spot in the rotation.
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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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