Dirty Fried Rice + Mushroom "Scallops" + Creole Coconut Sauce

recipe from The Chubby Vegetarian

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Name: Dirty Fried Rice + Mushroom "Scallops" + Creole Coconut Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American-South
Ingredients: 2 cups low-sodium vegetable broth; 1 tablespoon tomato paste; 1 cup white rice (I like jasmine rice.); 1/2 cup celery (small dice); 1/2 cup carrot (small dice); 1/2 cup shallot (small dice); 1/4 cup dry-packed sun-dried tomato (small dice); 1 cup button mushroom (about 5, small dice); 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon crushed red pepper; 1/2 teaspoon rubbed sage; scant 1/8 teaspoon clove; 1/4 teaspoon liquid smoke; 3 tablespoons oil; 2 Eggs (beaten); 2 tablespoons soy sauce (I like Braggs.)

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INGREDIENTS

2 cups low-sodium vegetable broth
1 tablespoon tomato paste
1 cup white rice ; (I like jasmine rice.)
1/2 cup celery ; (small dice)
1/2 cup carrot ; (small dice)
1/2 cup shallot ; (small dice)
1/4 cup dry-packed sun-dried tomato ; (small dice)
1 cup button mushroom ; (about 5, small dice)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
scant ; 1/8 teaspoon clove
1/4 teaspoon liquid smoke
3 tablespoons oil
2 Eggs ; (beaten)
2 tablespoons soy sauce ; (I like Braggs.)

Servings

INSTRUCTIONS

First, prepare Dirty Fried Rice according to the recipe below. Next, cut king oyster mushrooms into 3/4 inch rounds to resemble sea scallops. You should end up with about 15 slices (more if your mushrooms were smaller). Place slices into a medium dish or a bowl and cover with the coconut milk. The richness of the coconut milk is essential to the flavor and texture of this dish. Allow mushroom slices to marinade in the coconut milk for at least 20 minutes and up to an hour. Fish the mushrooms out and lay them onto a clean dish towel. Reserve one cup of the coconut milk to be used in the sauce. Dry both sides of the mushroom and sprinkle generously with Old Bay seasoning. Heat a 10-inch frying pan over medium-high heat. Add the butter and oil. Once the butter has melted, cook the mushrooms in two batches. Sear each side for 3-4 minutes or until nicely browned. Drain mushrooms on a paper towel and sprinkle with salt and pepper to taste. Pour off excess fat from the pan and into an old coffee can or milk carton. Do not scrape out the bits of brown (fond) that are stuck to the bottom of the pan. Immediately add the reserved cup of coconut milk, mustard, and garlic. Stir with a whisk over medium heat until heated through.

To assemble the dish, place 1 1/2 cups Dirty Fried Rice on a plate and top with three mushroom scallops and a tablespoon of the creole coconut sauce. Garnish with celery leaves and fresh thyme.

Dirty Fried Rice

2 cups low-sodium vegetable broth

1 tablespoon tomato paste

1 cup white rice (I like jasmine rice.)

1/2 cup celery (small dice)

1/2 cup carrot (small dice)

1/2 cup shallot (small dice)

1/4 cup dry-packed sun-dried tomato (small dice)

1 cup button mushroom (about 5, small dice)

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon crushed red pepper

1/2 teaspoon rubbed sage

scant 1/8 teaspoon clove

1/4 teaspoon liquid smoke

3 tablespoons oil

2 eggs (beaten)

2 tablespoons soy sauce (I like Braggs.)

Bring the broth and tomato paste up to a boil in a large soup pot. Add the rice, cover the pot, reduce the heat to low. Allow it to cook for 20 minutes. Remove the lid and allow rice to cool completely; this will take another 20 minutes -- if you try to make fried rice with warm rice, you will end up with a gummy mess!

In a large mixing bowl, toss together the celery, carrot, shallot, sun-dried tomato, mushrooms, garlic powder, thyme, crushed red pepper, sage, clove, and liquid smoke. If you have a wok, now is the time to use it. Place the wok (or your largest frying pan) over high heat. Allow the wok to get hot without anything in it. This should talk 3 minutes or so. Add the canola oil. Once it starts to smoke, gently pour the beaten egg into the hot oil; this is cool to watch. Once it it almost dry (this only take a few seconds), add the vegetable mixture and toss it around the pan like crazy using a large serving spoon. Use the spoon to break the egg up as you stir. Allow vegetables to cook for two to three minutes or until they start to take on some color and then add the rice. Mix it all up and add the soy sauce. Cook another two to three minutes or until everything is heated through. Remove from heat and cover with a large lid to keep rice warm while you cook the other components of the dish.

NOTES

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Dirty Fried Rice + Mushroom "Scallops" + Creole Coconut Sauce

2 cups low-sodium vegetable broth
1 tablespoon tomato paste
1 cup white rice (I like jasmine rice.)
1/2 cup celery (small dice)
1/2 cup carrot (small dice)
1/2 cup shallot (small dice)
1/4 cup dry-packed sun-dried tomato (small dice)
1 cup button mushroom (about 5, small dice)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
 scant 1/8 teaspoon clove
1/4 teaspoon liquid smoke
3 tablespoons oil
2 Eggs (beaten)
2 tablespoons soy sauce (I like Braggs.)

To assemble the dish, place 1 1/2 cups Dirty Fried Rice on a plate and top with three mushroom scallops and a tablespoon of the creole coconut sauce. Garnish with celery leaves and fresh thyme.

Dirty Fried Rice

2 cups low-sodium vegetable broth
1 tablespoon tomato paste
1 cup white rice (I like jasmine rice.)
1/2 cup celery (small dice)
1/2 cup carrot (small dice)
1/2 cup shallot (small dice)
1/4 cup dry-packed sun-dried tomato (small dice)
1 cup button mushroom (about 5, small dice)
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon rubbed sage
scant 1/8 teaspoon clove
1/4 teaspoon liquid smoke
3 tablespoons oil
2 eggs (beaten)
2 tablespoons soy sauce (I like Braggs.)

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Nutrition

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Serving Size: 1 Serving (632g)
Recipe Makes: 4 Servings

Calories: 1511
Calories from Fat: 224 (15%)

Amt Per Serving		% DV

	Total Fat 24.9g	33 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 4.2g
Cholesterol 528.8mg		163 %
Sodium 920.9mg		32 %
Potassium 683.7mg		18 %
Total Carbohydrate 274.9g		81 %
	Dietary Fiber 10.3g	41 %
	Sugars, other 264.6g
Protein 39.3g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1511

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