Nightshade Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings are real, and this cauliflower-based version delivers all the satisfying, savory comfort without a single nightshade in sight — no tomatoes, no peppers, no paprika hiding in a sauce packet. The secret weapon here is coconut aminos, which brings that deep, umami-rich flavor you'd expect from soy sauce but keeps things completely clean for anyone avoiding nightshades or soy. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes everything come together — you get actual golden, slightly crispy bits instead of a soggy pile. Carrots and zucchini add color and texture, while fresh garlic, grated ginger, turmeric, and apple cider vinegar layer in warmth and brightness that make this dish feel anything but plain. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl topped with fresh cilantro and a squeeze of lime. It's the kind of weeknight dinner that doesn't feel like a compromise — it just feels like good food.
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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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