This stir-fry delivers everything you love about a takeout fried rice night — savory beef, tender-crisp vegetables, scrambled egg, and that glossy, umami-rich sauce — without a single ingredient that falls outside the rules. The secret to getting it right is pressing the moisture out of the cauliflower rice before it ever hits the pan, so it browns and crisps instead of turning soggy. Coconut aminos stand in for soy sauce beautifully here, bringing that deep, slightly sweet savoriness alongside rice vinegar and a finishing drizzle of toasted sesame oil. The high-heat wok method gives the vegetables a little char at the edges and the cauliflower a golden, almost nutty quality that makes it genuinely satisfying rather than a sad substitute. Fresh ginger, scallions, and optional cilantro keep every bite bright and layered. It comes together in one pan and serves four, which makes it an easy weeknight win whether you're deep in a reset or just trying to eat a little cleaner.
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Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns rather than steams.
In a small bowl, stir together the coconut aminos, rice vinegar, and toasted sesame oil. Set aside.
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