Super quick and tasty vegan fried rice with tempeh and broccoli. Swap your take out for this homemade version and customise it with any protein or veggies!
Servings Prep Time
4 5
Cook Time
Servings Prep Time
4 5
Cook Time
  • 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
  1. Prepare the sauce by whisking al the ingredients together in a small bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Thinly slice the green parts of the spring onion. Sprinkle on top and serve with extra soy sauce and chilli flakes.