Fructose Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower stands in for traditional rice here, and the swap is genuinely satisfying — especially when you press out the moisture properly so it browns and crisps rather than steaming into mush. Coconut aminos replace soy sauce as the savory backbone, delivering that deep, umami-rich flavor without the fructose concerns that come with many conventional condiments and sauces. Carrots, zucchini, garlic, and fresh ginger round out the dish with color and warmth, while turmeric adds a golden hue and subtle earthiness that makes the whole skillet look as good as it tastes. The technique matters here — cooking the vegetables separately before returning them to the pan keeps everything from going soggy, and that brief undisturbed sear on the cauliflower is what gives you those lightly golden, slightly crispy bits that make each bite interesting. A finish of fresh scallion greens, cilantro, and a squeeze of lime lifts the whole thing and keeps it feeling bright rather than heavy. It's the kind of weeknight dinner that comes together in one pan and doesn't feel like a compromise at all.
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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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