Citrus Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory depth you're after without a single grain of actual rice. The secret to getting that golden, slightly crispy texture is pressing the riced cauliflower as dry as possible before it ever hits the pan — a step that makes a genuinely noticeable difference. Coconut aminos bring a rich, umami-forward flavor in place of traditional soy sauce, and a small splash of apple cider vinegar adds just enough brightness to round everything out without relying on citrus juice. Carrots, zucchini, and scallions give the dish color and bite, while fresh ginger and turmeric make the whole skillet smell incredible. For anyone navigating a citrus-free approach, the lime wedges listed for serving are completely optional and easy to skip — the dish stands on its own without them. This is weeknight cooking at its best: fast, flexible, and genuinely delicious straight from the pan.
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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)
Can be omittedlime
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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