Vegan Scallops with Coconut Brown Rice

Vegan Mushroom Scallops

Serves: 2

Good For: Lunch, Dinner

Vegan

This vegan scallops recipe is our version using king oyster mushrooms. The combination of zesty and spicy flavours pairs beautifully with the delicious nutty-sweet coconut brown rice which we made from our wildlife-friendly and organic grains. Scroll down to our recipe below to learn how you can cook this awesome dish!

Vegan Mushroom Scallops
Ingredients
  • 2 cups of Brown IBIS Rice (see cooking instructions below)
  • 2 King Oyster Mushroom  
  • 1 cup of green peas 
  • 1 cup of snap peas 
  • 2 cups of coconut milk 
  • 1 cup of water 
  • 1 tablespoon of Chopped chili 
  • 1 teaspoon of sriracha 
  • 1 tablespoon of chopped fresh thai basil 
  • 4 cloves of minced garlic 
  • 1 tablespoon of chopped ginger 
  • 2 tablespoons of fresh lime juice 
  • 1 tablespoon of crushed dried seaweed 
  • Chopped Spring Onion 
  • Salt & pepper to taste
Method

Coconut Rice

  • Rinse and Strain the rice and combine with coconut milk, water and a pinch of salt.
  • Turn on the stove on high heat, bring to a boil. Immediately reduce to the lowest heat and cover.
  • Simmer for 25 minutes so that all of the water is absorbed.
  • Turn off the stove and leave the pot covered for 5 minutes before serving

 

    For vegan scallops

    • Boil green peas for 2 minutes in water. Drain and set aside.
    • Slice the mushroom into ½ centimeter pieces and carefully carve crisscross on one side. Season with salt & pepper.
    • Heat oil in a frying pan on a medium-high heat and carefully add the mushroom. Cook on one side for 4 minutes then turn over. 
    • Mix together garlic, ginger, chili, basil, sriracha, seaweed and lime juice in a small bowl. After 2 minutes, add the mix and the snap peas with the mushroom and fry for 3-4 more minutes. 
    • Remove everything from the pan and serve on top of rice and green peas. Garnish with chopped spring onion and enjoy!

    Vegan Scallops with Coconut Brown Rice

    Vegan Mushroom Scallops

    Serves: 2

    Good For: Lunch, Dinner

    Vegan

    This vegan scallops recipe is our version using king oyster mushrooms. The combination of zesty and spicy flavours pairs beautifully with the delicious nutty-sweet coconut brown rice which we made from our wildlife-friendly and organic grains. Scroll down to our recipe below to learn how you can cook this awesome dish!

    Ingredients
    • 2 cups of Brown IBIS Rice (see cooking instructions below)
    • 2 King Oyster Mushroom  
    • 1 cup of green peas 
    • 1 cup of snap peas 
    • 2 cups of coconut milk 
    • 1 cup of water 
    • 1 tablespoon of Chopped chili 
    • 1 teaspoon of sriracha 
    • 1 tablespoon of chopped fresh thai basil 
    • 4 cloves of minced garlic 
    • 1 tablespoon of chopped ginger 
    • 2 tablespoons of fresh lime juice 
    • 1 tablespoon of crushed dried seaweed 
    • Chopped Spring Onion 
    • Salt & pepper to taste
    Method

    Coconut Rice

    • Rinse and Strain the rice and combine with coconut milk, water and a pinch of salt.
    • Turn on the stove on high heat, bring to a boil. Immediately reduce to the lowest heat and cover.
    • Simmer for 25 minutes so that all of the water is absorbed.
    • Turn off the stove and leave the pot covered for 5 minutes before serving

     

      For vegan scallops

      • Boil green peas for 2 minutes in water. Drain and set aside.
      • Slice the mushroom into ½ centimeter pieces and carefully carve crisscross on one side. Season with salt & pepper.
      • Heat oil in a frying pan on a medium-high heat and carefully add the mushroom. Cook on one side for 4 minutes then turn over. 
      • Mix together garlic, ginger, chili, basil, sriracha, seaweed and lime juice in a small bowl. After 2 minutes, add the mix and the snap peas with the mushroom and fry for 3-4 more minutes. 
      • Remove everything from the pan and serve on top of rice and green peas. Garnish with chopped spring onion and enjoy!
      Brown Jasmine Rice 500g

      Brown Long Grain Rice

      Phka Rumdoul Jasmine

      HOW TO COOK 

      (Serves 2)

      Stove Top

      • Rinse 200g (1 cup) of rice until water runs clear.
      • Add strained rice to a pan with 350ml (2 cups) of water.
      • Quickly bring water to a boil & then immediately reduce to the lowest heat.
      • Cover pan with a lid & leave to simmer for 25 minutes.
      • Turn off stove & leave covered for another 5 minutes before serving.

      Rice Cooker Ratio

      • 1 : 2 Rice to water.

      HOW TO COOK IBIS BROWN LONG GRAIN RICE

      (Serves 2)

      Brown Jasmine Rice 500g

      Brown Long Grain Rice

      Phka Rumdoul Jasmine

      Stove Top

      • Rinse 200g (1 cup) of rice until water runs clear.
      • Add strained rice to a pan with 350ml (2 cups) of water.
      • Quickly bring water to a boil & then immediately reduce to the lowest heat.
      • Cover pan with a lid & leave to simmer for 25 minutes.
      • Turn off stove & leave covered for another 5 minutes before serving.

      Rice Cooker Ratio

      • 1 : 2 Rice to water.