Pecan Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice is one of those dishes that genuinely surprises people — it's savory, satisfying, and packed with vegetables in a way that never feels like a compromise. The secret here is pressing the riced cauliflower as dry as possible before it hits the pan, which is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that deep, umami-forward flavor you'd expect from a classic fried rice, while fresh garlic, grated ginger, and a pinch of turmeric layer in warmth and color that make the whole skillet look as good as it tastes. Carrots and zucchini add tender, hearty bites throughout, and a splash of apple cider vinegar at the end brightens everything up just enough. The whole thing comes together in one large skillet or wok, which means minimal cleanup and maximum weeknight appeal. Finish it with fresh cilantro and a squeeze of lime and you've got a bowl that feels restaurant-worthy without any of the fuss — or any concern about hidden tree nuts sneaking in through sauces or seasonings.
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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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