Tempeh and egg fried rice
4
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Brown rice, dry
¾ cup(s), (150g)
Plain tempeh
200 g, cut into 2cm cubes
Carrot(s)
1 medium, finely chopped
Red capsicum
1 medium, finely chopped
Broccoli
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
Garlic
1 clove(s), crushed
Soy sauce
2½ tbs, or tamari
Green shallot(s)
4 individual, thinly sliced
Egg(s)
4 medium
Oil spray
2 x 3 second spray(s)
Instructions
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.
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