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Tempeh and egg fried rice

Tempeh and egg fried rice

Total Time
40 min
15 min
25 min
If you’re yet to embrace tempeh, this recipe is your perfect introduction. This Asian-infused dish is a taste sensation you’ll want to try.


Brown rice, dry

¾ cup(s), (150g)

Plain tempeh

200 g, cut into 2cm cubes


1 medium, finely chopped

Red capsicum

1 medium, finely chopped


200 g, cut into small florets

Fresh red chilli

1 whole, long, deseeded, finely chopped, plus extra to serve

Fresh ginger

1 tbs, finely grated


1 clove(s), crushed

Soy sauce

2½ tbs, or tamari

Green shallot(s)

4 individual, thinly sliced


4 medium

Oil spray

2 x 3 second spray(s)


  1. Cook rice following packet instructions.. Cover and set aside.
  2. Meanwhile, lightly spray a large non-stick wok with oil and heat over medium-high heat. Stir-fry tempeh for 4 minutes or until browned and crisp. Transfer to a plate and set aside. Add carrot, capsicum and broccoli to same wok and stir-fry for 4 minutes. Add chilli, ginger and garlic, stir-fry for 1 minute, or until fragrant. Add rice, soy sauce, half the shallots and tempeh. Toss to combine and heat through.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Crack eggs into pan and cook for 2-3 minutes, until whites are just set and yolks are cooked to your liking. Divide fried rice among 4 bowls and top each serving with a fried egg. Serve sprinkled with extra chilli and remaining shallots.


TO REFRIGERATE: Store fried rice (without eggs) in a reusable container for up to 2 days. To serve, reheat in the microwave until hot and cook eggs, following step 3.