Pregnancy Friendly Cauliflower Fried Rice with Coconut Aminos
Craving something savory, satisfying, and genuinely nourishing during pregnancy can feel like a tall order — especially when so many takeout-style dishes come loaded with sodium, MSG, or ingredients you'd rather avoid right now. This veggie-packed fried rice swap delivers all the comfort of the real thing without any of the guesswork. Cauliflower stands in for white rice, keeping things light and loaded with folate, while coconut aminos replace soy sauce for a naturally lower-sodium, soy-free flavor boost that's a smart choice when you're being more mindful about what goes on your plate. Fresh ginger and garlic bring warmth and depth, and turmeric adds a gorgeous golden hue along with its well-loved anti-inflammatory properties. Carrots and zucchini round out the bowl with color and texture, and the whole thing comes together in one skillet — which is a genuine blessing when energy isn't exactly abundant. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up beautifully. It's the kind of meal that feels indulgent but leaves you feeling genuinely good after eating it.
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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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