Rice Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower steps in as the star here, riced down in a food processor until it mimics the texture of a classic grain-based stir-fry — without a single grain in sight. The trick to getting that satisfying, lightly golden result is pressing out as much moisture as possible before it ever hits the pan, so you get real browning instead of steam. Coconut aminos bring that savory, umami-rich depth you'd expect from a good fried rice sauce, while fresh garlic, grated ginger, and a pinch of turmeric layer in warmth and color that make the dish feel anything but a compromise. Diced carrots and zucchini add bite and sweetness, and the whole thing comes together in one skillet, which means less cleanup and more time to enjoy it. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and give it that just-made, restaurant-quality finish. This is the kind of dish that genuinely satisfies the fried rice craving — no substitutions that feel like settling, just smart cooking with ingredients that do the heavy lifting.
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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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