Yeast Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower steps in as the base here, riced down in a food processor until it mimics the texture of fluffy grains — no actual rice, no yeast, no fermented grains to worry about. The secret to getting that satisfying golden color and slightly crispy bite is pressing the moisture out of the cauliflower before it ever hits the pan, so don't skip that step with the kitchen towel. Coconut aminos bring the savory, umami-rich depth you'd expect from a classic fried rice dish, and they're naturally free of the fermentation concerns that make traditional soy sauce a no-go. Fresh garlic, grated ginger, turmeric, and a splash of apple cider vinegar layer in warmth and brightness without relying on any packaged sauces or condiments that might sneak in unwanted ingredients. Diced carrots and zucchini add color and a little sweetness, while scallions give it that fresh, sharp finish right at the end. A squeeze of lime and a handful of cilantro over the top pull the whole bowl together into something that feels genuinely restaurant-worthy. It's the kind of weeknight dinner that's fast, deeply flavorful, and doesn't make you feel like you're eating around a restriction — you're just eating really well.
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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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