Ingredients
- 2 cups, cooked White Rice (I use Jasmine)
- 2 Tablespoons Oil (I use Avocado Oil)
- 11 ounce jar Hearts of Palm
- 1 small Onion
- 1 large Carrot
- 1 cup, chopped Green Beans
- 2 Green Onions (Scallions)
- 1 inch chunk Fresh Ginger Root
- 2 large Garlic Cloves
- 0.25 cup Soy Sauce/Coconut Aminos
- 1 Tablespoon Toasted Sesame Oil
- 1 teaspoon (optional) Sesame Seeds
Directions
Turning a comfort food classic into plant-based goodness with this hearts of palm scallop fried rice!
Fried rice is a weekly go-to for this household. It’s a great way to use up vegetables and leftovers and make it into a colorful, flavorful and highly nutritious meal.
Hearts of palm has long been used in vegan kitchens to trick the eye and tastebuds into thinking it’s seafood!
Although, I am not one to make a vegetable into a meat or fish substitute, it’s fun for the visual aspect.
In case you were wondering, no, the hearts of palm will not taste like scallops.
For this fried rice, the hearts of palm are the perfect addition and add acidity.
Hearts of palm are a good source of many nutrients. They contain protein and fiber, and high in vitamin C and vitamin B6, calcium, niacin, phosphorous and zinc.
Not that many vegetables are high in protein, so this is good to know, especially for vegetarians.
This hearts of palm scallop fried rice comes together in minutes and you can use whatever vegetables you have on hand!
My advice – keep it colorful! The more colors there are on your plate, the more nutritious.
The number one trick to make the perfect fried rice is to cook the rice ahead of time, preferably 1 day ahead.
Previously cooked rice will be dry, which is what you want for the best fried rice texture.
Want more fired rice recipe inspiration? How does Kimchi Fried Rice sound?
You won’t be able to resist this Mushroom Fried Rice with a fried egg on top!
Under 30-minute Vegetable Fried Rice with egg scramble makes for the best leftovers!
Steps
1 Done | Cook The Rice (Day Ahead)For fried rice, it's best to use rice that was cooked 1 or 2 days prior as it has time to dry out in the refrigerator. However, you can also cook the rice 1-2 hours prior then spread it out on a large baking sheet to cool and dry. Follow the cooking instructions on the package of your rice. A good ratio for cooking rice is 1:1, 1 cup of uncooked rice and 1 cup of water. Gentle boil on low, so the bottom doesn't burn and the rice steams rather than boils. |
2 Done | Quick Prep WorkDrain and chop the hearts of palm into rounds, similar thickness to a scallop. Peel and roughly chop the onion. Wash, peel and roughly chop the carrot. Wash and roughly chop the green beans. Wash and roughly chop the green onion. Peel the ginger root (I like to use a spoon), then finely chop or grate. Crush, peel and finely chop or grate the garlic cloves. Lastly, get the rest of your ingredients out. |
3 Done | Make The Hearts of Palm ScallopsHeat a large skillet or wok over medium-high heat, once hot, add 2 Tablespoon of neutral cooking oil, I use avocado. Lower the heat to medium and brown the hearts of palm rounds for 2-3 minutes on each side then move them to a plate. |
4 Done | Stir Fry The VegetablesStir fry the diced onion and carrots on medium heat until soft. About 3-4 minutes. Next, add the chopped green beans and stir fry for 5 minutes. Add the ginger and garlic and stir fry for 1-2 minutes. Season with the coconut aminos and toasted sesame oil. Stir to combine. |
5 Done | Add The Cooked RiceAdd the green onion and cooked rice and stir to combine. Stir fry the fried rice for 5-7 minutes. Get a spoon and taste the fried rice. Adjust seasoning by adding more coconut aminos or a little bit of sea salt. |
6 Done | ServeScoop the fried rice into bowls and top with a few of the hearts of palm scallops. Top with a drizzle of coconut aminos and garnish with finely chopped green onion and sesame seeds, if desired. Leftovers can be stores in the refrigerator in an air-tight container for up to 4 days. |
