Honey Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying depth you're after without a drop of sweetener in sight. The secret weapon here is coconut aminos — a naturally sweet-savory sauce that brings that classic umami punch without any added honey or sugar-based ingredients you'd find in many bottled stir-fry sauces. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes everything come together, giving you those lightly golden, slightly crispy bits that make this dish genuinely craveable. Fresh ginger and garlic bloom in coconut oil, carrots and zucchini get a little caramelized at the edges, and turmeric adds a warm, earthy color that makes the whole skillet look stunning. A splash of apple cider vinegar at the end brightens everything up and balances the richness of the coconut oil beautifully. Finish it with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a bowl that feels like takeout but comes entirely from your own kitchen — no label-reading required.
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!