I shared my disappointment with Pei Wei’s cauliflower fried rice in this morning’s blog called Look Before You Eat – Pei Wei. I thought it was only appropriate to share the recipe I used when I made cauliflower fried rice at home.
I made a couple of modifications to the recipe when I made it. Most importantly, I subbed coconut aminos for the soy sauce. I believe I also used canned peas rather than frozen ones because that’s what I had. I also added chili oil to mine, but most people don’t like their food as spicy as I do, so maybe that’s not a good recommendation. This recipe only has 6g of sugar per serving, as written, and it tasted great with my modifications. I did not calculate nutritional information, but if you want even less sugar, skip the peas. I think most of the sugar in this recipe is coming from there, and I personally can take or leave peas. I like the carrots, however, so I feel like they’re worth their portion of sugar.
