Gut Friendly Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings are real, and this cauliflower-based version delivers all the satisfying, savory depth you're after without the ingredients that tend to upset a sensitive gut. Riced cauliflower stands in beautifully for grains, and the key move here is pressing out as much moisture as possible before it hits the pan — that's what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that umami punch you'd expect from soy sauce, but they're gentler and naturally free from the additives that can cause digestive trouble. Fresh ginger and garlic do double duty, adding bold aromatic flavor while also being well-known gut-supportive ingredients. Carrots and zucchini round out the dish with color and texture, and a splash of apple cider vinegar ties everything together with a subtle brightness. A squeeze of lime and a handful of cilantro at the end make it feel fresh and restaurant-worthy. This is the kind of weeknight dinner that proves eating for your gut doesn't mean sacrificing flavor or fun.
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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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