Cauliflower Fried Rice from Pei Wei features finely chopped cauliflower stir-fried with vibrant carrots, peas, scrambled eggs, and savory soy sauce, delivering a healthy and flavorful alternative to traditional fried rice with a colorful, appetizing appearance.
Equipments
- Chef’s knife
- Cutting board
- Food processor (optional, for chopping cauliflower)
- Wok or large skillet
- Spatula
- Mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 1 medium head cauliflower
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 large eggs
- 2 tablespoons soy sauce
- 2 green onions
- 2 cloves garlic
- 1 tablespoon vegetable oil
- Salt
- Pepper
Choose a medium head of cauliflower with firm, white florets for the best texture in your fried rice. Using frozen peas and pre-diced carrots can save time while still delivering vibrant color and flavor. Fresh garlic and green onions add essential aromatic notes that elevate the dish. Adjust the amount of soy sauce to suit your taste and dietary preferences, keeping sodium levels in mind. Your Cauliflower Fried Rice will closely mimic Pei Wei's version by balancing these ingredients for a healthy, colorful, and flavorful meal.
Instructions
- Wash and dry the cauliflower.
- Remove the leaves and stem from the cauliflower.
- Cut the cauliflower into florets.
- Pulse the cauliflower florets in a food processor until they resemble rice grains (or chop finely by hand).
- Dice carrots.
- Slice green onions.
- Mince garlic.
- Crack eggs into a bowl and beat lightly.
- Heat wok or large skillet over medium-high heat.
- Add vegetable oil to the pan.
- Add minced garlic and sauté until fragrant.
- Add diced carrots and cook until tender.
- Push vegetables to the side and pour beaten eggs into the pan.
- Scramble the eggs until just set.
- Add riced cauliflower to the pan.
- Add frozen peas.
- Stir-fry everything together for 3–4 minutes, until cauliflower is tender.
- Add soy sauce, salt, and pepper to taste.
- Stir in sliced green onions.
- Cook for another 1–2 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot.
Substitution
Cauliflower Fried Rice from Pei Wei copycat recipe offers a nutritious twist on classic fried rice by using cauliflower as a low-carb base. If you don't have a food processor, finely chopping the cauliflower with a chef's knife works just as well, though it requires extra time and effort. Frozen peas and carrots can be substituted with any mixed vegetables you have on hand, such as bell peppers or corn. You can use tamari instead of soy sauce for a gluten-free alternative without compromising flavor. Keep an eye on the cooking time to avoid overcooking the cauliflower, which helps maintain a slightly crunchy texture for the best taste experience.
Tips
Make sure the cauliflower is thoroughly dried after washing to prevent a soggy fried rice texture. When pulsing in the food processor, avoid over-processing cauliflower to keep the grain-like consistency necessary for mimicking rice. Keep the pan hot and stir continuously to ensure even cooking and to avoid sticking or burning. You should taste the dish before serving to adjust soy sauce, salt, and pepper, ensuring balanced flavors that suit your preference.
Nutritions
Cauliflower Fried Rice from Pei Wei offers a nutrient-dense, low-carb alternative to traditional fried rice, rich in dietary fiber and vitamins from the cauliflower, carrots, and peas. The presence of eggs provides high-quality protein and essential amino acids, while soy sauce adds flavor without excessive calories. This dish is low in saturated fat and packed with antioxidants, supporting heart health and digestion. Your meal benefits from a balanced mix of vegetables, protein, and seasoning, promoting overall wellness with every bite.
Storage
Store your Cauliflower Fried Rice in an airtight container to maintain freshness and prevent moisture buildup. Refrigerate immediately and consume within 3 to 4 days for optimal flavor and safety. Reheat thoroughly in a skillet or microwave before serving to restore its vibrant texture and taste.
Variation or Alternatives
You can replace the frozen peas with edamame or chopped snap peas for a slightly different texture and a boost in protein. Consider swapping soy sauce with tamari or coconut aminos to make the dish gluten-free without losing umami flavor. For an extra layer of flavor, try sauteing chopped shiitake mushrooms alongside the garlic before adding the carrots. Using sesame oil instead of vegetable oil will impart a nutty aroma that enhances the overall taste of your cauliflower fried rice.
Allergies
This Cauliflower Fried Rice contains eggs and soy sauce, which are common allergens that may affect individuals with egg or soy allergies. You should also be cautious if you have sensitivities to garlic or certain vegetables like peas and carrots. Always check ingredient labels and consult your doctor if you have a history of food allergies before enjoying this dish.
Why this recipe?
Pei Wei's Cauliflower Fried Rice menu is celebrated for its flavorful blend of fresh cauliflower, vibrant vegetables, and savory sauces that create a low-carb alternative to traditional fried rice. Customers appreciate its satisfying texture and the nutritious, guilt-free option it offers compared to carb-heavy dishes. Making a copycat version allows you to customize ingredients to your dietary preferences while replicating the restaurant-quality taste at home. Your palate can enjoy the rich umami flavors and health benefits without the added calories, making it a worthwhile recipe to master.