Walnut Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches that takeout itch without any of the usual ingredient guesswork, and this version is genuinely satisfying enough to make on a weeknight rotation. Ricing the cauliflower yourself and pressing out the moisture is the real trick here — it's what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that savory, umami-forward depth you'd expect from a classic fried rice, while fresh garlic, grated ginger, and a touch of turmeric layer in warmth and color. Diced carrots and zucchini add sweetness and texture, and the whole thing comes together in one skillet, which means less cleanup and more eating. A squeeze of lime and a handful of cilantro at the end brighten everything up and make it feel a little restaurant-worthy. Tree nut concerns are completely off the table here — every ingredient is straightforward, plant-based, and easy to source without second-guessing labels. It's the kind of dish that converts skeptics and satisfies everyone at the table.
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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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