I love a good bowl of fried rice. I have a combination of ingredients that combine to recreate that typical Chinese take-out flavor we love so much – mine is plant based.
While shrimp is a typical fried rice protein, scallops are not. I never liked shrimp much anyway. My scallops have a tangy flavor, and more resemble a scallop in texture and looks:
To mimic a sea flavor that magically transforms heart of palm into scallops, I added arame to the saute. Arame is a sea vegetable I learned about and used in Mark Reinfeld’s training, and it imparts a savory, umame sea flavor. The dried shiitake is another favorite I like to pair with the arame – the flavors and textures combine well.
Broccoli, spinach and other greens round out the veggie and protein quotient, and sesame oil brings another Asian flavor I love.
sesame heart of palm fried rice
egg, dairy and gluten free, vegan
2-3 tablespoons sesame oil
1 clove garlic, minced fine
1 can heart of palm, drained
1/3 cup dried arame
1 sweet onion, chopped
1 to 1 1/2 cups snap peas, cut in half
2 cups fresh baby spinach
2-3 trees broccoli, chopped
1/2 box silken tofu
1/2 tablespoon turmeric
1/2 tablespoon onion powder
4 servings cooked brown rice
1/3 cup dried shiitake mushrooms
vegan / gluten free soy sauce
In large pan or wok over medium heat, warm sesame oil and garlic. Saute heart of palm, arame, onion, snap peas, spinach, and broccoli until soft. Whisk silken tofu with turmeric, onion powder and splash soy sauce, add to sauteed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies. Add cooked rice and shiitake, stir to combine. Add soy sauce to taste.
Visit Heather ’s site to get to the heart of the palm:
this recipe was shared with Healthy Vegan Fridays.