Nitrate & Nitrite 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 processed ingredients that make conventional versions a problem. The real star here is coconut aminos — a naturally brewed soy sauce alternative that brings deep, slightly sweet umami to the dish without the sodium nitrate or nitrite additives sometimes lurking in conventional soy sauces and bottled stir-fry sauces. Fresh garlic, grated ginger, turmeric, and apple cider vinegar layer in complexity that makes every bite feel anything but plain or restricted. Pressing the moisture out of the riced cauliflower before it hits the hot skillet is the technique that makes this work — you get genuine golden, slightly crispy bits instead of a soggy pile. Carrots, zucchini, and scallions round out the pan with color and texture, and a squeeze of lime at the end brightens everything beautifully. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Fresh cilantro on top is optional, but highly recommended.
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!