Emulsifier Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower stands in for traditional rice here, and the result is a colorful, satisfying skillet dish packed with tender carrots, zucchini, and the warm depth of fresh ginger and garlic. 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 small step that makes a big difference. Coconut aminos bring that savory, umami-rich flavor you'd expect from a classic fried rice without any of the additives or emulsifiers that sneak into conventional soy sauces and bottled stir-fry blends. A splash of apple cider vinegar and a pinch of turmeric round everything out, giving the dish a subtle brightness and a gorgeous golden hue. Every ingredient here is whole and straightforward, so you can cook with confidence knowing exactly what's going into the bowl. Finish it with fresh cilantro and a squeeze of lime for a dish that feels restaurant-worthy but 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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