TEMPEH FRIED RICE
By 
| Prep Time | 5 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 4 cups (about 700g) cooked long grain rice, cooled
- 1 onion
- 4 garlic cloves
- 200g tempeh, cut into small cubes
- 1 head of broccoli
- 5 tbsp dark soy sauce
- 2 tbsp mirin
- 1 tbsp hoisin sauce
- 1/2 tsp toasted sesame oil
- 1/2-1 tsp sriracha (optional)
- 3 spring onions, thinly sliced
- Extra soy sauce
- sesame seeds
Ingredients
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Instructions
- Prepare the sauce by whisking al the ingredients together in a small bowl.
- Cut the tempeh into small chunks about 1/2 cm each. Heat a tbsp of oil in a wok/large frying pan on medium heat.
- Add the tempeh chunks and 1 tbsp of the sauce and cook until the sauce is absorbed and the tempeh is browned and starting to turn crispy. Then trasnfer to a bowl ans set aside.
- Add a bit more oil and the finely chopped onion. Cook for a couple of minutes then add the garlic. Cook until fragrant and soft.
- Cut the broccoli into small florets/pieces and add to the wok, fry until starting to brown. You want it to have a bit of crunch still.
- Add to the bowl with the tempeh then heat 2 tbsp of oil. When hot add the cooked rice, stir to coat and let fry for a couple of minutes before adding the sauce.
- Leave to cook, the rice will turn a nice golden brown colour and begin to get crispy. Add the broccoli and tempeh to warm through.
- Thinly slice the green parts of the spring onion. Sprinkle on top and serve with extra soy sauce and chilli flakes.
