Chestnut Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit differently when you can satisfy them with a bowl that's this colorful, fragrant, and genuinely satisfying. Riced cauliflower stands in beautifully for grains here — the key is pressing out as much moisture as possible before it hits the hot skillet, which is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice sauce, and they play perfectly off the brightness of fresh ginger, garlic, and a squeeze of lime. Carrots and zucchini add color and a little sweetness, while turmeric gives the whole dish a warm golden hue that makes it look as good as it tastes. Everything comes together in one skillet, which means minimal cleanup and maximum weeknight appeal. For anyone navigating tree nut concerns, this recipe is built entirely from fresh produce, pantry staples, and coconut-derived ingredients — no hidden surprises to stress over. Finish it with fresh cilantro and a wedge of lime, and you've got a bowl that feels restaurant-worthy without any of the guesswork.
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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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