Lupin Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches that takeout itch without any of the usual ingredient concerns, and this version is genuinely satisfying enough to make on repeat. Ricing the cauliflower yourself and pressing out the moisture is the real trick here — it's what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos step in for soy sauce and bring a subtly sweet, savory depth that works beautifully with the fresh garlic, grated ginger, and a warm hit of turmeric. Carrots and zucchini add color and bite, while the scallions layered in at two different stages keep the flavor bright from start to finish. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of packaged sauces and grain-free products, so cooking from scratch with whole, recognizable ingredients like these is the cleanest way to stay clear of them. A squeeze of lime and a handful of fresh cilantro at the end pull everything together and make it feel like something you'd actually order at a restaurant. It's weeknight-friendly, naturally plant-based, and the kind of dish that converts even the most skeptical cauliflower skeptics.
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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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