Fish Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without a single drop of fish sauce or oyster sauce in sight. Coconut aminos do the heavy lifting here, bringing that deep, umami-rich flavor you expect from a great stir-fry while keeping things completely free of any seafood-derived ingredients. The trick 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. Carrots and zucchini add color and bite, while fresh garlic, grated ginger, and a pinch of turmeric give the whole dish a warm, aromatic backbone that smells absolutely incredible as it cooks. A splash of apple cider vinegar brightens everything up at the end, and a squeeze of lime over the top before serving takes it from good to genuinely craveable. It comes together in one skillet, which means minimal cleanup and maximum weeknight appeal.
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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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