Paraben Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower stands in for traditional rice here, riced right in a food processor and then pressed dry so it browns beautifully in the skillet rather than steaming into a soggy mess. The whole dish comes together with whole, recognizable ingredients — coconut oil, fresh garlic, ginger, crisp carrots, and zucchini — which is exactly what you want when you're trying to avoid synthetic preservatives and additives that sneak into so many packaged sauces and condiments. Coconut aminos do the heavy lifting in the flavor department, bringing a savory, slightly sweet depth that ties everything together without any of the questionable additives found in conventional soy sauce. A splash of apple cider vinegar and a pinch of turmeric round things out, giving the dish a bright, golden finish that looks as good as it tastes. The technique of cooking the vegetables separately and returning them at the end keeps everything tender-crisp instead of mushy, which makes a real difference in the final texture. Fresh cilantro and a squeeze of lime over the top right before serving lift the whole bowl and make it feel genuinely restaurant-worthy. It's the kind of weeknight dinner that proves eating clean doesn't have to mean eating boring.
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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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