Kimchi Fried Rice with Crispy Tempeh
Happier GroceryKimchi Fried Rice with Crispy Tempeh
Ingredients
For the Crispy Tempeh
- 1 block tempeh, (8 ounces), pressed and crumbled or diced
- 1 tablespoon tamari, organic, low-sodium
- 1 teaspoon toasted sesame oil, organic
- 1/2 teaspoon smoked paprika, organic
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon avocado oil, for cooking
For the Kimchi Fried Rice
- 1 tablespoon avocado oil
- 1/2 yellow onion, organic, finely diced
- 3 cloves garlic, organic, minced
- 1 tablespoon ginger, organic, freshly grated
- 1 1/2 cups kimchi, organic, vegan, chopped, with 2 tablespoons of juice reserved
- 3 cups day-old cooked brown rice, organic, short-grain preferred
- 1 tablespoon gochujang, organic, or more to taste
- 1 tablespoon tamari, organic, low-sodium
- 1 teaspoon toasted sesame oil, organic
- 3 scallions, organic, thinly sliced, divided
- 1 teaspoon sesame seeds, organic, toasted, for garnish
- 2 nori sheets, organic, cut into thin strips, for garnish (optional)
Instructions
- 1
Prepare the crispy tempeh: In a medium bowl, combine the crumbled or diced tempeh with tamari, toasted sesame oil, smoked paprika, and black pepper. Toss gently to coat evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the seasoned tempeh and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove the tempeh from the skillet and set aside.
⏱️ 10 min
- 3
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the diced yellow onion and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Add the chopped kimchi and the reserved kimchi juice to the skillet. Cook, stirring frequently, for 3-5 minutes, allowing the kimchi to soften and release its flavors.
⏱️ 5 min
- 6
Add the day-old cooked brown rice to the skillet. Break up any clumps with your spatula. Stir well to combine the rice with the kimchi mixture.
⏱️ 2 min
- 7
In a small bowl, whisk together the gochujang, tamari, and toasted sesame oil. Pour this sauce over the rice mixture. Stir thoroughly to ensure all the rice is evenly coated. Continue to cook, stirring occasionally, for another 5-7 minutes, allowing the rice to heat through and develop a slight crispiness.
⏱️ 7 min
- 8
Return the crispy tempeh to the skillet and gently fold it into the fried rice. Stir in half of the sliced scallions.
⏱️ 1 min
- 9
Serve the kimchi fried rice immediately, garnished with the remaining scallions, toasted sesame seeds, and optional nori strips.
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryKimchi Fried Rice with Crispy Tempeh
Ingredients
For the Crispy Tempeh
- 1 block tempeh, (8 ounces), pressed and crumbled or diced
- 1 tablespoon tamari, organic, low-sodium
- 1 teaspoon toasted sesame oil, organic
- 1/2 teaspoon smoked paprika, organic
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon avocado oil, for cooking
For the Kimchi Fried Rice
- 1 tablespoon avocado oil
- 1/2 yellow onion, organic, finely diced
- 3 cloves garlic, organic, minced
- 1 tablespoon ginger, organic, freshly grated
- 1 1/2 cups kimchi, organic, vegan, chopped, with 2 tablespoons of juice reserved
- 3 cups day-old cooked brown rice, organic, short-grain preferred
- 1 tablespoon gochujang, organic, or more to taste
- 1 tablespoon tamari, organic, low-sodium
- 1 teaspoon toasted sesame oil, organic
- 3 scallions, organic, thinly sliced, divided
- 1 teaspoon sesame seeds, organic, toasted, for garnish
- 2 nori sheets, organic, cut into thin strips, for garnish (optional)
Instructions
- 1
Prepare the crispy tempeh: In a medium bowl, combine the crumbled or diced tempeh with tamari, toasted sesame oil, smoked paprika, and black pepper. Toss gently to coat evenly.
⏱️ 5 min - 2
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the seasoned tempeh and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove the tempeh from the skillet and set aside.
⏱️ 10 min - 3
Add the remaining 1 tablespoon of avocado oil to the same skillet. Add the diced yellow onion and sauté until softened and translucent, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Add the chopped kimchi and the reserved kimchi juice to the skillet. Cook, stirring frequently, for 3-5 minutes, allowing the kimchi to soften and release its flavors.
⏱️ 5 min - 6
Add the day-old cooked brown rice to the skillet. Break up any clumps with your spatula. Stir well to combine the rice with the kimchi mixture.
⏱️ 2 min - 7
In a small bowl, whisk together the gochujang, tamari, and toasted sesame oil. Pour this sauce over the rice mixture. Stir thoroughly to ensure all the rice is evenly coated. Continue to cook, stirring occasionally, for another 5-7 minutes, allowing the rice to heat through and develop a slight crispiness.
⏱️ 7 min - 8
Return the crispy tempeh to the skillet and gently fold it into the fried rice. Stir in half of the sliced scallions.
⏱️ 1 min - 9
Serve the kimchi fried rice immediately, garnished with the remaining scallions, toasted sesame seeds, and optional nori strips.