31min 4 ppl
Vegan Fried Rice with Hearts of Palm
11 minutes
4 people
Easy≤30 min & ≤6 steps
11 min · 5 steps
Easy: ≤30 min and ≤6 steps
380 kcalper person
Protein 8g
Carbs 60g
Fats 10g
About this dish
A fully plant-based Thai fried rice that leans on shredded hearts of palm for the flaky bite crab usually gives, finished with crispy shallots and spring onion.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovesfinely chopped3
- Spring onionssliced3
- Cucumbersliced, to serve1
- Limescut into wedges, to serve1
- Fresh Corianderroughly chopped, to serve10 g
Tins & Jars
- Canned hearts of palmdrained and shredded400 g
Dried Goods
- Jasmine ricecooked and cooled400 g
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Light soy sauce1 tbsp
- Vegetarian oyster sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over medium-high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Add the shredded hearts of palm and stir-fry for 2 minutes to heat through.
Approx. 2 minutes
3
Add the rice, light soy sauce, vegetarian oyster sauce and white pepper, and stir-fry for 4 minutes until every grain is coated and heated through.
Approx. 4 minutes
4
Stir in the spring onions and toss for 1 minute.
Approx. 1 minute
5
Divide between four plates, top with crispy fried shallots and coriander, and serve with cucumber and lime wedges.
Approx. 3 minutes
