Celery Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without a single grain — or a single stalk of celery in sight. Riced cauliflower gets golden and tender in a hot skillet with coconut oil, fresh garlic, ginger, carrots, and zucchini, creating layers of flavor that feel genuinely indulgent. Coconut aminos bring that deep, umami-rich soy-sauce vibe while keeping the ingredient list clean and free of common allergens that sneak into takeout-style dishes. The trick to getting that perfect, slightly crispy texture is pressing the moisture out of the cauliflower before it ever hits the pan — a small step that makes a huge difference. A splash of apple cider vinegar and a pinch of turmeric round everything out with brightness and warmth, and a finish of fresh scallion greens, cilantro, and lime wedges makes it feel restaurant-worthy. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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