Meatless Mondays are back again this week! Incase you missed it, last week we shared Hearts of Palm Tacos, and today, another favorite, fried rice two ways. Fried rice is the perfect Monday meal, fast, filling, and there’s usually plenty leftover for lunch the next day. Fried rice is such a versatile dish, you can throw almost anything in and be guaranteed to have delicious results. This week we put together a pescetarian Portobello Fried Rice with shrimp, and a vegan Kimchi Fried Rice. Both meatless, both savory and delicious for any diet, and both can be used as side dishes or your main course. Hit the link below to get cooking!
Portobello and Shrimp Fried Rice
Guys, this portobello and shrimp fried rice is seriously good. I mean like, my-boyfriend-and-I-ate-all-of it-in-one-sitting good. After last week’s hearts of palm tacos, my carnivorous boyfriend requested some type of seafood for this Monday. While this dish is technically meatless, it does still involve some animal protein: shrimp. Personally, I think shrimp is a low-calorie, protein packed option that is still healthier than meat. However, feel free to cut out the animal protein component completely and you’re left with a hearty vegetarian dish.
Anyways, let’s get down to business. This rice has a hearty helping of portobello mushrooms (my fave!) and is seriously one of the best fried rice dishes I have ever had. I should let you know now that it is best to cook the rice the day/night before because it needs to cool completely before we fry it, and I can tell you from experience that this cooling process takes longer than you might think. Also, there are about four “rounds” of cooking, in which you will cook an ingredient, like the shrimp, remove from the pan and then cook another ingredient, before combining them all at the end. Because this can be a little tedious (although, so worth it!), it is also best to prep your chopped veggies the day/night before when you cook the rice. Okay, okay, enough with the small talk, let’s start frying some rice!
Makes 2-4 servings.
- 5-6 tablespoons olive oil
- 1 tablespoon butter
- 16 oz. sliced mushrooms- I used 8 oz. baby bella/crimini and 8 oz. sliced portobello
- 1/2 pound (about 14-16 medium shrimp) peeled and deveined raw shrimp
- 5 garlic gloves, minced
- 1 shallot, minced
- 1/2 teaspoon minced or grated ginger
- 2 large eggs, lightly beaten
- 2 cups cooked and cooled brown rice
- 2 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds, 1 teaspoon (additionally) for garnish
- 1 bunch of green onions, thinly sliced, reserve some for garnish
First things first, this is all that prep I was mentioning, prefarably this is the day before we will actually be frying and finishing the rice, but if you are crunched for time, no biggie. To begin, let’s wash our ‘shrooms. I mean look at those beauties, so earthy and meaty- Gosh, I love mushrooms!!
Place them in a colander and wash away any dirt or other fun stuff. While we continue our prep, let’s also cook the rice here. My favorite method is 1 cup rice to 5 cups water ratio. Remember, one cup of uncooked rice is not the same as 1 cup of cooked rice. Personally, I like to cook the whole bag and save leftovers for easy weeknight dinners. Let the rice cook in the water, uncovered, for about 3o minutes, stirring occasionally. This leaves you with soft, moist brown rice, the best kind!
Meanwhile, chop and mince the green onions, garlic, and shallot. If this is the day before, seal all of these ingredients, including the rice, in separate airtight containers, and you are ready to go the next day!
z z z z z z z…….
Good morning! It’s the next day! Let’s make some rice! Remember, we are cooking in “rounds” for this one, cooking an ingredient, reserving it, cooking another ingredient, reserving it, etc. until we combine everything at the end.
First, heat a large skillet or wok over medium heat and add 1 tablespoon of the olive oil, as well as the butter. Add in the mushrooms and coat, stirring occasionally for about 5 minutes, or until the mushrooms are soft.
Stir in the shallots, ginger, and garlic and cook for another 2 minutes or so. Remove the mushroom mix and juice from the pan and reserve in a bowl. Round 1 is done! Here comes Round 2: the eggs.
Add 1/2 tablespoon of the olive oil and heat the skillet to medium. Pour the lightly beaten eggs into the pan and “scramble” by using a spatula to stir and break the eggs into small pieces, a.k.a. scrambling the eggs. Once the eggs are cooked, remove from the pan and place on a plate, we’ll come back to this later. Round 2 done! Way to go, champ!
Round 3: the shrimpies! Again, feel free to omit this ingredient/step to easily make this a completely vegetarian dish. For my pescatarian friends, heat the skillet over medium with another 1/2 tablespoon oil. Season the shrimp with salt and pepper and cook until almost done, about 4 minutes. Remove shrimp and cut into bite size pieces. I saved about 4 full-size shrimp for garnish, but this is completely up to you. Round 3, complete! If this were a video game, you would so be the top scorer right now!
Now for the fun stuff, combining all of our ingredients to make some amazing fried rice!
First, add the remaining oil to the skillet over high heat. Add in the rice and stir, fluffing with a fork ocassionally, until the rice is toasted and golden brown. For me, this took about 10 minutes, but it will depend on the consistency of your rice beforehand. We want the rice to be soft yet crispy, you know, fried rice! Continue flipping and stirring the rice until it is evenly toasted.
Add the soy sauce, sesame oil, eggs, and mushrooms (with some of the juice) to the rice. Stir well to combine all of the ingredients.
Reduce the heat to low. Stir in the sesame seeds, green onions, and shrimp. Cook for a few minutes until everything is warm. Taste and season with more salt if needed- this will depend on your personal preference as well as the soy sauce you used. After it’s seasoned to your liking, it’s time to eat! Garnish with green onions and sesame seeds (and Sriracha, duh!), YUM!
Kimchi Fried Rice
In case you’re not familiar, kimchi, the star of today’s dish, is a mixture of spicy fermented vegetables popular in korean dishes. I am a total kimchi addict thanks to a korean street-food restaurant, Namu Gaji, that I frequent. I love all things spicy, and kimchi adds a lot of flavor to dishes besides spice, as well. This dish comes together very quickly, but you may have to look around a bit to find vegan kimchi. Many kimchis have fish in them, so make sure you read the ingredients, or you may opt to make your own. If you’re in the bay area, Rainbow Grocery sells Namu’s vegan kimchi in bulk. It’s best if you can make the rice the day before and leave it in the fridge overnight, but not absolutely necessary. Additionally, you may opt to chop up some nori or seaweed to throw in at the final step. Seaweed is still not a flavor I’m a big fan of, don’t tell the vegan police!
- 2 cups cooked short grain white rice, or sushi rice
- 1 cup vegan kimchi (check those labels!)
- 1/2 small yellow onion, roughly chopped
- 4 cloves garlic
- 1/2 cup chopped green onions
- 1/2 cup mashed firm tofu (drain the tofu first, then mash with a fork similarly to making tofu scramble)
- 1 teaspoon soy sauce
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Sprinkle of red pepper flakes
Remove your rice from the fridge, or cook the rice now. Chop your onions and garlic and mash the tofu. In a large pan, sauté the garlic and yellow onions until the onions are translucent.
Add the tofu and mix pretty continuously. Continue sautéing and stirring until the tofu begins to darken, about 5 minutes. Make sure the garlic doesn’t burn. Add the salt, pepper and soy sauce and mix.
Add a bit more oil to the pan and stir in the rice, kimchi, green onions and red pepper flakes to taste. Cook for a few minutes and continue stirring; the rice should be hot and have a red color from the kimchi.
Serve hot & enjoy!