Gluten Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings are real, and this cauliflower version delivers all the satisfying, savory flavor without a single grain of actual rice. The secret to getting that golden, slightly crispy texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan — skip that step and you'll end up with steam instead of sear. Coconut aminos stand in beautifully for soy sauce, bringing a rich, slightly sweet umami depth that works perfectly with the fresh ginger, garlic, and turmeric running through every bite. Carrots and zucchini add color and a little sweetness, while the scallions layered in at two different stages keep things bright and fresh from start to finish. The apple cider vinegar is a small but mighty addition that lifts the whole dish and keeps it from feeling heavy. A squeeze of lime and a handful of cilantro at the end make it feel restaurant-worthy with almost zero extra effort. It's the kind of weeknight dinner that genuinely doesn't feel like a compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!