Seed Oil Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches that takeout itch in a serious way — savory, a little smoky from the golden bits, and packed with tender vegetables that actually hold their own. Every drop of cooking fat here comes from coconut oil, which means no canola, no soybean oil, and none of the highly refined seed oils that sneak into so many restaurant and packaged versions of this dish. Coconut aminos stand in for soy sauce and bring that deep, umami-rich flavor without any of the usual additives, while a splash of apple cider vinegar and ground turmeric round everything out beautifully. The trick to getting that satisfying, slightly crispy texture — rather than a soggy pile — is pressing the riced cauliflower as dry as possible before it ever hits the pan, and then letting it sit undisturbed so it can actually brown. Fresh ginger and garlic go in at just the right moment, filling the kitchen with an aroma that makes it genuinely hard to wait. Finish it with scallion greens, a handful of cilantro, and a squeeze of lime, and you've got a bowl that feels indulgent but is built entirely from whole, clean ingredients.
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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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