Mushroom Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory comfort without a single mushroom in sight — which matters more than you'd think, since plenty of fried rice recipes lean on mushrooms for that umami depth. Here, coconut aminos do the heavy lifting, bringing a rich, slightly sweet soy-sauce vibe that coats every grain of riced cauliflower beautifully. The trick to getting that golden, slightly crispy texture is pressing the moisture out of the cauliflower before it ever hits the pan — skip that step and you get steam; nail it and you get something that genuinely rivals takeout. Carrots, zucchini, garlic, and fresh ginger round out the filling with color and brightness, while turmeric gives the whole dish a warm, golden hue that looks as good as it tastes. A splash of apple cider vinegar lifts everything at the end, and a squeeze of lime over the top right before serving makes it pop. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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