Citric Acid Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying depth you're after without the ingredients that tend to sneak citric acid into the picture. Coconut aminos stand in for soy sauce here, bringing a rich, slightly sweet umami punch that ties the whole dish together beautifully. Fresh ginger and garlic bloom in hot coconut oil, building an aromatic base that makes the kitchen smell absolutely incredible. The trick to getting that golden, slightly crispy texture — rather than a soggy pile — is pressing the riced cauliflower dry before it ever hits the pan, and then letting it sit undisturbed so it can actually brown. Carrots and zucchini add color and bite, while turmeric gives everything a warm, golden hue that looks just as good as it tastes. A small splash of apple cider vinegar rounds out the flavor without relying on citrus-derived additives that can be hard to track down on an ingredient label. Finish it with scallion greens and fresh cilantro if you have them, and you've got a weeknight bowl that feels anything but restrictive.
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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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