Paleo Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower-based version delivers all the satisfying, savory comfort without the grains. The real secret is pressing the riced cauliflower as dry as possible before it ever hits the pan — that extra step is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that deep, umami-rich flavor you expect from a classic fried rice, and a splash of apple cider vinegar brightens everything up beautifully. Turmeric adds a warm, earthy note and gives the whole dish a gorgeous golden color that makes it look as good as it tastes. Carrots, zucchini, garlic, and fresh ginger round out the vegetable lineup, making this a genuinely hearty, well-balanced meal rather than a sad substitute. Everything comes together in a single skillet, so cleanup is minimal and weeknight cooking stays stress-free. Finish it with fresh cilantro and a squeeze of lime and you've got a dish that feels restaurant-worthy with zero compromise.
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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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