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Photo of Tempeh and egg fried rice by WW

Tempeh and egg fried rice

1 - 7
PersonalPoints™ per serving
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

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, deseeded, finely chopped, plus extra to serve

Fresh ginger

1 tbs, finely grated


1 clove(s), crushed

Soy sauce

2½ tbs, gluten-free variety

Green shallot(s)

4 individual, thinly sliced


4 medium

Oil spray

2 x 3 second spray(s)


  1. Cook brown rice following packet instructions until tender. 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. Fry eggs for 2-3 minutes or 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.