Sesame 'scallop' fried rice gives a plant based scallop a taste of the sea with a secret ingredient, and works well with this vibrant and savory vegetable fried rice!
recipe originally published July 22, 2013
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 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.
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Sesame Scallop Fried Rice
A plant based scallop gets a taste of the sea with a secret ingredient, and works well with this vibrant and savory vegetable fried rice!
Ingredients
- 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
- vegan / gluten free soy sauce
Instructions
- 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.
- 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.
- Add cooked rice and shiitake, stir to combine. Add soy sauce to taste.
Notes
egg, dairy and gluten free, vegan recipe
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 334Total Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 285mgCarbohydrates: 41gFiber: 8gSugar: 6gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
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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Mayon says
Wow am I the only one thinking this is genius ??? Amazing !
Kristina Sloggett says
thank you 🙂
Cindy says
When you say to whisk tofu do you mean to
Make it creamy like a paste? This dish sounds
Great! I love hearts of palm.
Kristina Sloggett says
hi Cindy! yes, the silken tofu easily turns into a 'paste' (I use it here to replace the traditional egg) since it is thinner consistency.
I love hearts of palm too - their tangy flavor pairs well with many things. enjoy!
Kath (My Funny Little Life) says
I've always loved rice, and Asian flavors are my favorites! Currently I'm happily eating tons of rice. My bowls tend to look very similar to yours, but I don't use oil anymore and also haven't tried any vegan seafood imitations. I'm not sure what heart of palm is, and I think I've never stumbled across it. Your idea to turn it into scallops looks lovely, though.
Kristina Sloggett says
why the no oil? palm hearts are the inner core of palm trees (harvesting from multi-stemmed palms does not kill the palm) 🙂 to me, the flavor and texture is similar to an artichoke, tangy!
Kath (My Funny Little Life) says
Sounds really nice!
I've started eating a whole-food diet, therefore the no-oil thing. (Oils are refined foods such as white flour.) This is according to the recommendations of T. Colin Campbell, John McDougall, Caldwell Essylston, Neal Barnard, and some others. I actually feel better without them, but I've never really bin into fat anyway. I rather use nuts and seeds which contain the healthy fats plus all fibers, protein, and micronutrients. The hubby still likes a little coconut oil for roasting onions and garlic though.