Dairy Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying energy of the takeout classic without a drop of dairy anywhere in sight. The secret to getting that golden, slightly crispy texture is pressing as much moisture as possible out of the riced cauliflower before it ever hits the pan — skip that step and you'll get steam instead of sear. Coconut aminos bring a rich, umami-forward depth that works beautifully in place of soy sauce, and a splash of apple cider vinegar brightens the whole dish just enough to keep it lively. Turmeric gives everything a gorgeous golden hue while fresh garlic and ginger do the heavy lifting on aroma. Diced carrots and zucchini add color and a little sweetness, and the scallions layered in at two different stages — white parts early, green parts at the finish — build real complexity into something that looks deceptively simple. A squeeze of lime and a handful of cilantro over the top right before serving ties it all together. This is the kind of weeknight dinner that feels like a treat even though it comes together entirely in one skillet.
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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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