Vegan Lobster Fried Rice
Dive into the irresistible flavors of the ocean—all without seafood—with this Vegan Lobster Fried Rice! Crafted with hearts of palm and crumbled nori sheets for a rich, briny depth, this plant-based twist on the classic dish offers everything you love about fried rice, minus the animal products. Crumbled tofu sautéed in turmeric mimics the texture of delicate lobster, while vibrant veggies like carrots, peas, and green onions bring fresh pops of color and crunch. Tossed with fragrant garlic, ginger, sesame oil, and lime juice, this quick and easy recipe is ready in under 40 minutes, making it a perfect weeknight dinner for anyone seeking bold, umami-packed flavors. Whether you're vegan, vegetarian, or simply exploring new culinary horizons, this savory and satisfying dish has all the appeal of restaurant-style fried rice with a compassionate twist.
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Recipe Information
Ingredients
- 2 cups hearts of palm
- 1 whole nori sheet
- 1 block firm tofu
- 4 cups cooked jasmine rice
- 0.5 cup frozen peas
- 0.5 cup carrots, diced
- 4 pieces green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 0.5 teaspoon turmeric
- 1 tablespoon lime juice
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Begin by draining the hearts of palm and slicing them into bite-sized pieces. Crumble the nori sheet into small bits and toss with the hearts of palm to impart a seafood flavor.
Pat the tofu block dry and crumble it into small pieces resembling scrambled eggs or minced lobster. Set aside.
In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the crumbled tofu to the wok and sprinkle with turmeric. Sauté tofu until it turns golden and firms up slightly, about 5-7 minutes. Remove from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of olive oil, followed by minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the diced carrots and stir-fry for another 2 minutes until they begin to soften.
Stir in the peas and prepared hearts of palm with nori. Cook for an additional 2-3 minutes.
Push the vegetables to one side of the wok and add the cooked rice, soy sauce, and sesame oil.
Increase the heat to high and stir everything well to combine the rice, vegetables, and tofu crumbles back in. Stir-fry for 5-7 minutes until everything is well-mixed and heated through.
Add lime juice, salt, and black pepper. Toss everything again to ensure even distribution of seasonings.
Garnish with chopped green onions before serving. Serve hot and enjoy your Vegan Lobster Fried Rice!
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 384.6 g | 140% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 20.6 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2939 mg | 226% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
