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Tempeh and egg fried rice

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.

Notes

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.

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