Tempeh Fried Rice
Crispy pan-fried tempeh tossed through day-old rice with colorful veggies, soy, sesame and rice vinegar - a high-protein stir fry in minutes.
30 min
Serves 4
Recipe from YouTube by Earthy Goodness Kitchen
Ingredients
- tempeh200 g
- sesame seeds1 tbsp (optional garnish)
- corianderfresh, for garnish
- spring onionfor garnish
- cooked rice400-450 g (2 1/2-3 cups), day-old
- mixed vegetables300-350 g: carrot, bell pepper, spring onions, mushrooms, peas, baby corn, broccoli, courgette
- garlic2 cloves (10 g), minced
- ginger2 tsp (10 g), minced or grated
- soy sauce2-3 tsp
- sesame oil1 tsp (optional)
- rice vinegar1 tsp
- optional sauce1 tbsp (hoisin, sriracha or sweet chilli)
Method
Tear the tempeh into small pea-sized pieces and pan-fry in 1 tbsp oil over medium heat until golden and crisp, 8-10 minutes; set aside.
In the same pan, saute the vegetables (harder ones first) 3-5 minutes until slightly softened; add garlic and ginger and cook 1 minute more.
Stir in the rice, breaking up any clumps; fry 3-4 minutes until heated through.
Return half the tempeh to the pan; add soy sauce, rice vinegar, sesame oil and optional sauce; toss until evenly coated and adjust salt and pepper.
Finish with the remaining tempeh, sesame seeds, spring onions and coriander; serve.