Have you been to Ikea lately?
As a solo parent with a young kid, going to Ikea has been a staple for us. We’d often go on the weekend for $1 breakfast (sadly more than that now), then hang out, maybe do a little shopping. Often, we go to Ikea just to buy one or two small things; it’s really more about the excuse to go than it is the things that we need.
But now, my kid likes the hot dogs. They are cheap and delicious. Until recently, I couldn’t join him with his hot dog snack because there were no vegetarian options (they do have cheese pizza and veggie wraps, though). But late last year, Ikea introduced a veggie dog, and it’s pretty tasty. I love the condiments. So now we go for a (fill in the blank) excuse and omni-and-veggie dogs.
If you’ve never shopped the market section of Ikea, you should give it a look the next time you’re there. They have quite a lot of veg products, including meat-less balls. On a recent trip, I discovered a vegan version of tobiko, which is the bright orange roe you often see garnishing sushi. I was fascinated, so I got a jar of it. It’s called SJÖRAPPORT.
It’s made from seaweed, but it really looks like roe! It’s been sitting in my fridge a while, but I finally got brave enough to open it and try it.
In this particular recipe, I’m using king mushrooms as “scallops,” but if you live in Vancouver, it’s worthwhile to make the trip to Happy Veggie World in Richmond. They sell vegan shrimp there, as well as calamari, either of which would make a great addition to this dish.
It’s a simple, basic fried rice dish, great for using up leftover rice. I’d serve this with some stir-fried veggies, maybe, or a side of gyozas/dumplings or spring rolls.
An Asian dish made with Swedish fake fish roe? Why not!
Vegan “Seafood” Fried Rice
- 1 cup rice, cooked, then laid on a sheet pan and allowed to cool
- 3 king oyster mushrooms
- 1″ knob of ginger
- 3-4 cloves garlic
- 4 green onions
- 2-4 tbsp soy sauce (to taste)
- 2 tbsp Ikea
- sesame oil
- Gently wash the mushrooms. Cut the tops off, and also remove the bottoms of the stems. Cut the stalks into rounds, about 1″=1½” thick.
- Heat a large fry pan over medium-high heat and add a tablespoon or so of neutral oil. Once hot, place the mushrooms in the pan and allow to sear. Once caramelized around the edges, flip and allow to cook on the other side. Once they’re done, remove from pan and set on a paper towel to drain.
- Meanwhile, chop the tops of the mushrooms up small, and peel and dice the garlic and ginger. Chop just the white part of the green onions.
- To the leftover oil in the pan, add the chopped mushroom tops, and cook until they have wilted some and are starting to crisp up on the edges.
- Add the garlic, ginger and onion and stir well. Be careful not to allow to burn.
- Now add the rice. You may need to add more oil at this point. Break up all the clumps of rice and mix it in well with the other ingredients. Allow to sit in the hot pan for a few minutes at a time to get some colour, then mix and break up some more.
- Once all the rice is heated through and starting to pick up some colour, add the soy sauce. Start with 1-2 tbsp, then check for seasoning. Soy sauce is really salty, so you have to be careful not to over season your rice. Add more till you get to the desired saltiness. Add a drizzle of sesame oil as well.
- Finally, add in the roe and the reserved cooked “scallops” and toss well to combine and heat through.
- Pile into bowls and garnish with the chopped tops of the green onions, additional roe, sesame seeds (if desired) and crushed nori (if desired).