Vegan fried rice with tempeh

accompanied by sautéed vegetables and vegan egg

Vegan fried rice is a simple and very filling dish. By cooking each vegetable to its right tenderness, all ingredients in this delicious Asian dish have the perfect flavour.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten, sesame

Ingredients

Red pepper

Carrot

Onion

Garlic

Ginger

Tempeh

Basmati rice

Tofu

Pak choi

Toasted sesame seeds

Soy sauce

Curry powder

Turmeric powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3343
799
19
3
128
11
12
37
0
1028

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil in a medium-size pot. Add the rice, reduce the heat to a minimum and cover the pot with a lid. Let it cook for 12 minutes. Turn off the heat and set aside.

Wash all the vegetables. Cut the pak choi into strips. Peel the carrot and onion. Finely chop the garlic and ginger, and divide it into 5 parts. Chop the rest of the vegetables into very small pieces.

Heat a tablespoon of oil in a frying pan or wok and cook all the vegetables separate from each other. Season each vegetable with 1 part of the garlic and ginger, salt and pepper. Once all vegetables are cooked, place them together in a bowl and set aside.

For the vegan egg: cut the tofu into small pieces and then chop it. Heat 1 tablespoon of oil in a wok and add the tofu. Season it with the curry and turmeric powder and salt and pepper to taste. Cook it for 3 minutes and set aside.

For the tempeh: reheat the pan and brown the tempeh for 3 minutes. Make sure to turn them, so all sides cook evenly. Add a tablespoon of soy sauce and cook for 2 more minutes or until the soy sauce has completely evaporated. Set aside.

Place the rice with the remaining garlic and ginger in a wok and sauté it for 2 minutes over high heat. Add all the vegetables, except for the pak choi. Add the remaining soy sauce and cook everything for another 2 minutes while stirring. Turn off the heat and add the tofu egg.

Place a base of sautéed rice on a plate. Spread the tempeh on top. Place the pak choi in the centre of the plate and sprinkle it with toasted sesame seeds.