Simple Tempeh Fried Rice

 
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Tempeh Ingredients

  • 1 200-g package of Tempea Tempeh, cut into ¼” cubes

  • 3 tbsp tamari

  • 1 tbsp olive oil

  • 1 tbsp Sriracha

  • ¼ tsp salt

Sauce Ingredients

  • 3 tbsp tamari (plus more for veggies and to taste)

  • 2 tbsp peanut butter

  • 2 tbsp cane sugar or maple syrup

  • 1 clove garlic, minced

  • 1 tbsp fresh ginger, minced

  • 2 tsp chili garlic sauce

  • 1 tsp toasted sesame oil

Rice Ingredients

  • 1 tsp sesame oil

  • 1.5 cups short-grain brown rice rinsed thoroughly through a mesh strainer 

  • 4 cloves garlic, minced

  • 1 cup chopped green onion

  • 1 cup carrots, finely diced

  • 1 bell pepper, finely diced

  • 1 cup red cabbage, finely diced

Other Ingredients

  • Sesame seeds to serve

  • Cilantro to serve

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or a silicone baking mat.

  2. Once the oven is preheated, dice the tempeh into 1/4-inch cubes and toss with the marinade ingredients. Add marinated tempeh to a medium pan over medium heat and sauté for 6-8 minutes. Next, add the tempeh to the baking sheet. Bake for 25-35 minutes or until golden brown and firm. 

  3. While the tempeh bakes prepare your rice by adding 3 cups of water to a medium pot along with the rinsed brown rice. Bring to a boil, then reduce heat to low, cover, and cook for 35-45 minutes, or according to the package instructions. All of the water should be absorbed, and the rice should be fluffy. 

  4. While rice and tempeh are cooking, prepare the sauce by adding all the ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavour as needed, adding more tamari for saltiness, peanut butter for creaminess, sweetener for sweetness, or chili garlic sauce for heat.

  5. Heat a large metal or cast iron pan over medium heat. To the pan add the sesame oil. Once hot (but not smoking), add the garlic, green onion, red cabbage, carrot, and pepper. Sauté for 4-5 minutes, stirring occasionally, and season with 1 tbsp tamari.

  6. Add cooked rice, tempeh, and the sauce and stir. Cook over medium-high heat for 5-6 minutes, letting it sit still and bake for 30 seconds at a time before stirring again. This will help the rice get crispy.

  7. Serve immediately with sesame seeds, cilantro, and any extra chopped green onions.