Vegetarian Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice is one of those dishes that genuinely earns its place at the table — not as a compromise, but as something you'd choose on its own merits. Ricing the cauliflower and pressing out the moisture before it hits the pan is the move that makes all the difference, giving you golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice, while a splash of apple cider vinegar and ground turmeric add brightness and a warm, earthy undertone that makes the whole bowl feel cohesive. Carrots and zucchini get cooked in stages so everything stays tender without turning to mush, and the layering of fresh ginger with ground ginger gives the aromatics real complexity. The scallions — added in two rounds, white parts early and green parts at the very end — keep the flavor lively and fresh. A squeeze of lime and a handful of cilantro over the top right before serving pulls it all together beautifully. It's the kind of weeknight dinner that looks impressive, comes together in one skillet, and leaves you wondering why you ever ordered takeout.
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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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