Soy Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without a drop of soy in sight. The real hero here is coconut aminos — it brings that deep, umami-rich flavor you expect from a classic fried rice sauce, and it's naturally free from soy by its very nature, no substitutions required. Ricing the cauliflower yourself and pressing out the moisture is the key move that makes everything brown beautifully instead of steaming into mush, so don't skip that step. Coconut oil, fresh garlic, grated ginger, and a pinch of turmeric layer in warmth and complexity, while the carrots and zucchini add color and a little sweetness to every bite. A splash of apple cider vinegar at the end brightens the whole dish and ties all those bold flavors together. Finish it with scallion greens, fresh cilantro, and a squeeze of lime and it looks and tastes like something you'd order at a restaurant — except you made it at home, and you know exactly what's in 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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