High Fructose Corn Syrup Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower-based version delivers all the savory, satisfying flavor without a drop of high fructose corn syrup in sight. Conventional bottled sauces and condiments are some of the sneakiest sources of unwanted sweeteners, which is exactly why coconut aminos does such smart work here — it brings that deep, umami-rich soy-sauce flavor using nothing but fermented coconut sap and sea salt. Every single ingredient in this dish is whole and recognizable, from the fresh ginger and garlic to the diced carrots and zucchini that add color and bite. The trick to getting that golden, slightly crispy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — moisture is the enemy of a good sear, and this step makes all the difference. Turmeric gives the whole skillet a warm, golden hue while apple cider vinegar adds just enough brightness to balance the savory depth of the coconut aminos. Finished with scallion greens, fresh cilantro, and a squeeze of lime, this is the kind of weeknight dinner that feels way more impressive than the effort it actually takes.
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!