Simple tempeh fried rice recipe in 10 minutes! This fried rice with tempeh dish is protein-packed with flippantly seasoned tempeh and a easy vegetable fried rice.

This tempeh fried rice is flavorful and barely nutty with the fermented tempeh. Tempeh is a conventional Indonesian plant protein comprised of fermented soybeans boosting this dish with probiotics, fibre and important nutritional vitamins.

Recipe for Tempeh Fried Rice

When you ever have a pack of tempeh or are excited by making an attempt tempeh, this fried rice recipe is an effective way to eat tempeh, particularly in case you don’t like tempeh by itself with it’s distinctive style.

The tempeh is pan-fried till golden and flippantly seasoned, then blended in with a scrumptious fried rice with greens. For a final touch, every little thing is coated in toasted sesame oil (my secret ingredient for additional tasty dishes!), which brings out the umamu flavour. High with some inexperienced onions for additional freshness and flavour.

Components

• Tempeh
• Cooked Rice
• Oil
• Soy Sauce
• Darkish Soy Sauce
• Rice Vinegar
• Maple Syrup or Agave nectar
• Onion
• Inexperienced Onion
• Garlic
• Blended Frozen greens
• Toasted Sesame oil

Don’t have darkish soy sauce? Substitute with common soy sauce however use rather less at first.

Don’t have rice vinegar? Use apple cider vinegar or crimson wine/white wine vinegar.

This Tempeh Fried Rice is vegan and may be made gluten-free utilizing GF soy sauce.

How To Make Tempeh Fried Rice

Warmth 1 tbsp of oil on a big wok or pan on medium-high and add tempeh (reduce up into bite-sized items). Toss and cook dinner for about 2-3 minutes till barely golden.

Flip warmth all the way down to low and add soy sauce, rice vinegar and maple syrup and blend properly to coat. Set tempeh apart.

On the identical wok or pan, add one other 1 tbsp of oil. Flip the warmth as much as medium-high and add the diced onion and white elements of the chopped inexperienced onion. Saute for a few minutes.

Add minced garlic and saute for one more minute or two, then add in blended frozen greens (or different diced veggies of alternative).

Toss for a minute or two to thaw the greens (or till cooked by means of if utilizing. contemporary greens) then add cooked leftover rice and break aside and blend properly along with your spatula.

After all of the rice has damaged up and blended in properly with the greens, combine in soy sauce and darkish soy sauce (in case you don’t have this, add extra common soy sauce – see substances checklist).

Flip the warmth off and add the cooked tempeh again in, together with toasted sesame oil and high with the remaining chopped inexperienced onions (the inexperienced elements).

Get pleasure from immediately or preserve in a tightly sealed container within the fridge for as much as 4-5 days OR within the freezer for as much as one month.

Watch me make it on YouTube right here.

• 1 Giant Wok or Pan

• 1 Spatula

• 1 Knife

• 1 Reducing Board

• Measuring utensils

• 1 package deal Tempeh (plain) round 227g, reduce into small bite-sized items
• 1 tbsp Oil
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar extra-firm, crumbled
• 1 tbsp Maple syrup or agave nectar

Fried Rice

• 1 tbsp Oil
• 4 stalks Inexperienced onions chopped, separate white and inexperienced elements
• 1 medium Onion diced
• 4 cloves Garlic minced
• 2 cups Frozen blended greens or contemporary greens of your alternative, chopped finely
• 4 cups Cooked rice day-old leftover rice most popular
• 2 tbsp soy sauce Common
• 1 tbsp Darkish soy sauce (optionally available) or use 1/2 tbsp common soy sauce as an alternative (adjusting to style)
• 1 tbsp Toasted sesame oil

• Warmth 1 tbsp of oil on a big wok or pan on medium-high and add tempeh (reduce up into bite-sized items). Toss and cook dinner for about 2-3 minutes till barely golden.

• Flip warmth all the way down to low and add soy sauce, rice vinegar and maple syrup and blend properly to coat. Set tempeh apart.

• On the identical wok or pan, add one other 1 tbsp of oil. Flip the warmth as much as medium-high and add the diced onion and white elements of the chopped inexperienced onion. Saute for a few minutes.

• Add minced garlic and saute for one more minute or two, then add in blended frozen greens (or different diced veggies of alternative).

• Toss for a minute or two to thaw the greens (or till cooked by means of if utilizing. contemporary greens) then add cooked leftover rice and break aside and blend properly along with your spatula.

• After all of the rice has damaged up and blended in properly with the greens, combine in soy sauce and darkish soy sauce (in case you don’t have this, add extra common soy sauce – see substances checklist).

• Flip the warmth off and add the cooked tempeh again in, together with toasted sesame oil and high with the remaining chopped inexperienced onions (the inexperienced elements).

• Get pleasure from immediately or preserve in a tightly sealed container within the fridge for as much as 4-5 days OR within the freezer for as much as one month.

Substitutes:

• To make this recipe gluten-free, use a gluten-free model of soy sauce
• When you don’t have darkish soy sauce, substitute with simply common soy sauce however use rather less at first
• When you don’t have rice vinegar, use apple cider vinegar or crimson wine/white wine vinegar

Energy: 510kcal | Carbohydrates: 71g | Protein: 20g | Fats: 18g | Saturated Fats: 3g | Polyunsaturated Fats: 6g | Monounsaturated Fats: 8g | Trans Fats: 0.03g | Sodium: 1059mg | Potassium: 616mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4741IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 3mg

NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:

Protein In a single day Oats

Protein Breakfast Bowl

Vegan Egg Fried Rice