Gelatin Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory flavor without any of the usual concerns about hidden additives. Coconut aminos stand in beautifully for soy sauce, bringing a rich, slightly sweet umami depth that ties the whole dish together. The trick to getting that golden, almost-crispy texture is pressing the riced cauliflower as dry as possible before it ever hits the pan — skip that step and you'll get steam instead of color. Fresh ginger and garlic go in first, blooming in coconut oil until fragrant, while diced carrots and zucchini add color, bite, and a little sweetness. A pinch of turmeric gives everything a warm, golden hue that makes the finished dish look as good as it tastes. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel genuinely restaurant-worthy. It's a weeknight dinner that comes together in one skillet and leaves you wondering why you ever needed the takeout version.
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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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