Pistachio Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches every itch you get from the takeout version — savory, a little smoky, packed with vegetables — but it comes together entirely from whole, recognizable ingredients you can feel good about. The secret to getting that satisfying, slightly crispy texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan, so it browns instead of steaming into mush. Coconut aminos bring that deep, umami-rich flavor you expect from a classic fried rice without any soy, and the apple cider vinegar adds just enough brightness to keep things lively. Turmeric gives the whole dish a gorgeous golden color alongside the carrots and zucchini, which soften beautifully while still holding a little bite. Fresh ginger and garlic go in at just the right moment to bloom in the hot oil and perfume everything in the skillet. A handful of scallions stirred in at the end keeps it feeling fresh, and a squeeze of lime over the top right before serving ties it all together. This is the kind of weeknight dish that genuinely surprises people — no one misses a thing.
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!