Xanthan Gum Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the savory, satisfying flavor without a single additive or thickener in sight. Every ingredient here is whole and straightforward — riced cauliflower, fresh vegetables, coconut oil, and coconut aminos doing the heavy lifting in place of soy sauce. The coconut aminos bring that deep, slightly sweet umami punch that makes this dish taste genuinely indulgent, while apple cider vinegar adds just enough brightness to keep things lively. One of the keys to getting it right is pressing the moisture out of the riced cauliflower before it hits the pan — that step is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Turmeric, fresh ginger, and garlic layer in warmth and complexity, and the carrots and zucchini add color and a satisfying bite. A handful of fresh cilantro and a squeeze of lime at the end pull everything together beautifully. It's the kind of weeknight dish that feels like a treat but comes together with nothing fussy or hard to find.
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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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