Wheat Free 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 wheat in sight. 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 sear. Coconut aminos stand in beautifully for soy sauce, bringing a rich, slightly sweet umami depth that ties the whole dish together, and they're naturally free of wheat and gluten. Fresh ginger and garlic hit the hot oil first, building an aromatic base that makes the kitchen smell absolutely incredible. Carrots and zucchini add color, bite, and just enough heartiness to make this feel like a complete meal rather than a side dish. A squeeze of lime and a handful of cilantro at the end brighten everything up and give it that restaurant-style finish. It's the kind of weeknight dinner that feels indulgent but is actually packed with vegetables from start to finish.
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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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