Pad Thai Cauliflower Fried Rice

Pad Thai Cauliflower Fried Rice

Yield: 3000g batch yields 10, 300g servings


Pad Thai Sauce

Ingredients Percent (%) Grams Volume
Palm sugar 25.50 127.50 1/2 cup
Tamarind concentrate 15.75 78.75 2 fl. oz.
Fish sauce 14.75 73.75 2 fl. oz.
Soy sauce 13.00 65.00 2 fl. oz.
Ketchup 8.75 43.75 1/4 cup
Sriracha 8.50 42.50 1/4 cup
White vinegar 6.75 33.75 1 fl. oz.
Garlic powder 2.75 13.75 2 tbsp.
Garlic, fresh, minced 2.25 11.25 1 tbsp.
Lime juice concentrate 2.00 10.00 2 tsp.
Total 100.00 500.00

Assembly

Ingredients Percent (%) Grams Volume
Cauliflower rice, IQF 19.50 585.00 5 cups
Pre-Cooked scrambled eggs, IQF 15.00 450.00 2 cups
Grilled chicken, diced, IQF 15.00 450.00 3 1/4 cups
Jasmine rice, IQF 12.00 360.00 2 cups
Green onions, sliced, IQF 7.00 210.00 2 cups
Peanuts, roasted, chopped 7.00 210.00 1 1/2 cups
Carrots, diced, IQF 5.00 150.00 1 1/4 cups
Peas, IQF 5.00 150.00 1 1/4 cups
Red bell pepper, diced, IQF 5.00 150.00 1 1/4 cups
Cilantro, chopped, IQF 1.00 30.00 1 tbsp.
PART 1 - Pad thai sauce 8.50 255.00 1/3 cup
Total 100.00 3000.00

Method of Production:

Part 1 - Pad Thai Sauce

  1. Combine all ingredients into a medium saucepan and reduce by 1/2 over medium heat until sauce coats the back of a spoon.
  2. Refrigerate until ready for use. Sauce will thicken upon cooling. Warm in microwave or water bath to improve flow for tossing with Pad Thai Fried Rice Mix.

Assembly

  1. Combine all ingredients in a bowl held over an ice bath to maintain ingredients frozen state for even mixing.
  2. Once IQF ingredients are evenly distributed, drizzle fluid Pad Thai sauce over and toss again to fully coat.
  3. Portion into 300g servings and store frozen until ready to serve.

Preparation

Microwave each portion 2 minutes in a 1200-watt microwave until internal temperature reaches 165° F.


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