Eggless Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit differently when you want something lighter but still deeply satisfying, and this cauliflower version absolutely delivers. Ricing the cauliflower yourself and pressing out the moisture is the real secret here — that extra step is what gives you 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 do it without any soy or wheat hiding in the bottle. The combination of fresh ginger, garlic, turmeric, and a splash of apple cider vinegar layers in warmth and brightness that makes every forkful interesting. Carrots and zucchini add color and texture, while the scallions — stirred in at the end — keep things fresh and a little punchy. Since there are no eggs in this dish at all, it's genuinely inclusive without any substitutions or workarounds required. Finish it with cilantro and a squeeze of lime and it tastes like something you'd order out, not something you threw together on a weeknight.
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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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