Entrees, Vegan Food

Simple Veggie Fried Rice with Vegan Scallops

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These vegan scallops are made of King Oyster mushrooms! It’s actually crazy how similar they can look to scallops. I’m going to be honest, my mom is allergic to shellfish so grown-up, we never ate seafood at all! Maybe some fish here and there, but to this day I have never had a real scallop, oyster, muscle, etc. I don’t feel like I’m missing out at all because it never seemed appealing to me anyway. So I really can’t say how similar these are to real scallops. But I CAN say they are absolutely delicious in their own way. 

The other day I had a craving for fried rice and decided to make a scallop fried rice to use up the mushrooms I had in the fridge. I also had some seitan “chicken” left over so I tossed it in some corn starch and pan-fried it until crispy. It truly is my favourite way to eat seitan. Especially with a nice sweet chilli sauce on top… mmmm. 

Normally I just eat plain rice but in an effort to switch things up a bit, I decided to get creative with a vegan scallop fried rice. And I am a huge fan! So happy to decided to experiment! I also want to mention that if you want the rice on its own for a meal, add some pressed and crumbled tofu in when you’re making the fried rice. It will sort of mimic scrambled egg and be hearty & add some protein! 

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Fried Rice with Vegan Scallops


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Description

Veggie fried rice with vegan mushroom “scallops”, the perfect side dish OR add crumbled tofu to make it a hearty main.


Scale

Ingredients

  • 240g (approx 1 package) King Oyster mushrooms, cut into rounds & scored (see photo below) *discard tops
  • 1 tbsp vegan butter
  • 1 cup chopped mixed veggies (I did corn and chopped bok choy, but peas, and carrots work well too!)
  • 1 1/2 cups cooked rice
  • 2 tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • Black pepper to taste

Instructions

  1. To a large skillet on medium-high heat, add vegan butter. When sizzling, add mushroom rounds and sear about 5 minutes per side or until golden brown. Add the other veggies and fry another 2 minutes until softened slightly.
  2. Add rice, soy sauce, sesame oil and black pepper and stir to combine. Cook about 3 minutes, stirring frequently, until browned and heated through. Serve.

Want to watch me make this recipe in a video? Watch my new What I Ate Today video below!

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