Vegan Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory comfort without a single grain of actual rice. The secret to getting that golden, slightly crispy texture is pressing the riced cauliflower as dry as possible before it ever hits the pan — skip that step and you'll get steam instead of a proper sear. Coconut aminos bring a rich, umami-forward depth that makes the whole dish taste deeply seasoned, and a splash of apple cider vinegar brightens everything up at the end. Turmeric gives the finished dish a gorgeous golden hue, while fresh ginger and garlic build that aromatic backbone you expect from a great stir-fry. Carrots, zucchini, and scallions round out the vegetables, keeping every bite colorful and satisfying. A squeeze of lime and a handful of fresh cilantro right before serving take it from weeknight dinner to something you'd genuinely be excited to eat again. It's the kind of plant-based meal that doesn't ask you to compromise on flavor or texture — it just delivers.
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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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