Turkey Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without any meat in sight. Ricing the cauliflower yourself and pressing out the moisture is the real secret here — it's what gives each bite that lightly golden, slightly crispy texture instead of a soggy mess. Coconut aminos bring a deep, umami-rich flavor that coats every piece of carrot, zucchini, and cauli-rice beautifully, while a touch of apple cider vinegar and turmeric add brightness and warmth you didn't know you needed. Fresh ginger and garlic hit the hot pan first, building an aromatic base that makes the whole kitchen smell incredible. Everything comes together in one skillet, which means minimal cleanup and maximum flavor payoff. A squeeze of lime and a handful of cilantro at the end pull the whole dish into something that feels genuinely restaurant-worthy. It's the kind of weeknight meal that's easy enough to throw together on a Tuesday but impressive enough to serve to company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!