Cauliflower stands in beautifully for traditional rice here, getting pulsed in a food processor and then pressed dry so it browns up in the skillet rather than steaming into a soggy mess — that one extra step makes all the difference. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice sauce, and they're naturally free from wheat and grain-based fermented ingredients that can sneak into conventional soy sauce alternatives. Carrots, zucchini, fresh garlic, and grated ginger round out the dish with real texture and brightness, while turmeric gives everything a gorgeous golden hue. The whole thing comes together in a single skillet or wok, which means less cleanup and more time enjoying a bowl that genuinely satisfies. A squeeze of lime and a handful of fresh cilantro at the end lift all those warm, savory flavors and make it feel restaurant-worthy. It's the kind of weeknight dinner that tastes indulgent but is built entirely from clean, straightforward ingredients you can feel good about.
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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.
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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