Sesame scallop fried rice has a vegan scallop with a taste of the sea thanks to a secret ingredient. This is a vibrant and savory vegetable fried rice!
recipe originally published July 22, 2013
This vegan scallop fried rice recreates 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 sauté. 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.
Did you make this vegan scallop recipe?
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- 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 1 ½ 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
- tamari or vegan soy sauce if not gluten free
- Drain hearts of palm. If they are full length, slice the hearts of palm into one inch pieces, about the size of a scallop.
- In large pan or wok over medium heat, warm sesame oil and garlic.
- Add heart of palm, arame, onion, snap peas, spinach, and broccoli to skillet and sauté until soft.
- Mash silken tofu with turmeric, onion powder and splash tamari (soy sauce if not gluten free).
- Add tofu mixture to sautéed veggies. Cook several minutes, stirring often, until the liquid consistency cooks off to solid, tofu will cling to veggies like an egg in fried rice.
- Add cooked rice and shiitake, stir to combine. Add tamari / soy sauce to taste.
I prefer dried shiitake mushrooms for this because they have so much more flavor than fresh. They will rehydrate quickly when mixed with the hot rice and stir fry veggies. If you cannot find dried, fresh sliced shiitake mushrooms work in this recipe.
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Amount Per Serving: Calories: 334Total Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 285mgCarbohydrates: 30gFiber: 8gSugar: 5gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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