Fried Rice with Miso Ginger Tempeh

Gluten Free | Vegan Option | Simple

There is never a bad time for fried rice. Why? Because it’s fried rice!

We make rice every week. A big batch on Sunday goes a long way for quick weeknight dinners; it’s also great for mixing with your favorite veggies for a no-fuss lunch.

Starting with 2 cups of dry rice; we used 3 cups cooked in the fried rice, and had plenty left over for lunches. We used Miso Ginger Tempeh from Smiling Hara, and it was absolutely fantastic. As an alternative, you could marinate plain tempeh in a simple marinade of miso, grated ginger, and thinned with a bit of water and oil. Because we really love the wonderful texture, we went with sprouted brown basmati rice, but you may use your favorite type.

The 6 minute egg is completely optional, so if you want to keep it vegan, omit it. Otherwise, why would you not want to put an egg on it?! We served ours with a nice portion of Pao Chi from Gnomestead Hollow.

Print Recipe
Fried Rice with Miso Ginger Tempeh
Prep Time 3 Minutes
Cook Time 12 Minutes
Servings
Cups
Ingredients
The Dish
Toppings
Prep Time 3 Minutes
Cook Time 12 Minutes
Servings
Cups
Ingredients
The Dish
Toppings
Instructions
The Dish
  1. Heat oil in a large pan over medium temperature.
  2. Add onion, and sautée for 4 minutes. Add tempeh and garlic, and cook for an additional 2 minutes.
  3. Add rice, chili sauce, tamari, rice wine vinegar, and kimchi liquid. Stir to combine, and cook for approximately 4-6 minutes.
  4. Check seasonings, and top with optional finishing ingredients.
The Egg
  1. Prepare a bowl with water and ice to accomodate desired amount of eggs, and refrigerate.
  2. Fill a medium sized pot with water, and bring to a boil. Paying close attention to time, boil eggs for 6- 6.5 minutes.
  3. Immediately plunge eggs into ice bath to cool.
  4. Peel eggs, and split on a vertical axis.
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