MSG Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory flavor without any of the usual concerns about hidden additives. The secret weapon here is coconut aminos — a naturally brewed soy sauce alternative that brings deep, slightly sweet umami to the dish without any added glutamates. A splash of apple cider vinegar and warm spices like turmeric and ground ginger round out the flavor in a way that feels complex but comes together entirely from clean, whole ingredients. The technique matters too: pressing the riced cauliflower dry before it hits the hot skillet is what gives you those gorgeous golden edges instead of a soggy pile. Coconut oil keeps everything moving in the pan while adding a subtle richness, and the combination of carrots, zucchini, and scallions makes every bite colorful and satisfying. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It's the kind of weeknight dish that proves eating clean doesn't mean eating boring.
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!