Pescatarian Cauliflower Fried Rice with Coconut Aminos
Cauliflower standing in for rice might sound like a compromise, but when it's done right — riced fine, pressed bone-dry, and seared in hot coconut oil until golden in spots — it genuinely delivers that satisfying, slightly chewy texture you want from a great fried rice. Fresh garlic, grated ginger, and a hit of turmeric give this dish serious depth, while coconut aminos bring that savory, umami-rich punch without any soy in sight. Diced carrots and zucchini add color and a little sweetness, and a splash of apple cider vinegar at the end brightens everything up just enough. The trick to getting real browning on the cauliflower is patience — let it sit undisturbed in the pan before you start stirring, and you'll be rewarded with those lightly caramelized edges that make all the difference. A squeeze of lime and a handful of fresh cilantro over the top right before serving pulls the whole bowl together. It's the kind of weeknight dinner that feels light but still leaves you full, and it comes together entirely in one skillet.
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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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