Chicken Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without any poultry in sight. Ricing the cauliflower yourself — either in a food processor or on a box grater — is the secret to getting that perfect, grain-like texture, and pressing out the moisture before it hits the pan is what gives you those irresistible golden spots. Coconut aminos bring a rich, slightly sweet umami depth in place of traditional soy sauce, while fresh garlic, grated ginger, and a touch of turmeric layer in warmth and color that make every bite feel intentional. Carrots and zucchini add a satisfying bite and natural sweetness, and the whole thing comes together in one skillet, which means minimal cleanup. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up and make it feel like something you'd order at a restaurant. This is the kind of plant-forward dish that genuinely doesn't feel like a compromise — it's bold, filling, and completely crave-worthy on its own terms.
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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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