Sesame Scallop Fried Rice
Recipe type: Entree
Cuisine: Asian
Serves: 4-6 servings
egg, dairy and gluten free, vegan
  • 2-3 tablespoons sesame oil
  • 1 clove garlic, minced fine
  • 1 can heart of palm, drained
  • ⅓ cup dried arame
  • 1 sweet onion, chopped
  • 1 to 1½ cups snap peas, cut in half
  • 2 cups fresh baby spinach
  • 2-3 trees broccoli, chopped
  • ½ box silken tofu
  • ½ tablespoon turmeric
  • ½ tablespoon onion powder
  • 4 servings cooked brown rice
  • ⅓ cup dried shiitake mushrooms
  • vegan / gluten free soy sauce
  1. In large pan or wok over medium heat, warm sesame oil and garlic. Sauté heart of palm, arame, onion, snap peas, spinach, and broccoli until soft.
  2. Whisk silken tofu with turmeric, onion powder and splash soy sauce, add to sautéed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies.
  3. Add cooked rice and shiitake, stir to combine. Add soy sauce to taste.
Recipe by spabettie at