Tempeh & kimchi fried rice
Created by the wonderful Mindful Chef
Fiery, fermented Korean kimchi takes centre stage in this vegan fried rice, dotted with nutty tempeh and brightened with sweet carrots and red pepper. Ready in just 15 minutes, it’s quicker than a takeaway, too.
Cooking Instructions
Heat a large non-stick wok with 1 tbsp oil on a low-medium heat.
Cut the tempeh into 1.5cm dice; add to the pan. Peel the carrots and cut into 1cm dice; add to the pan. Cut the pepper into 1cm dice; add to the pan. Turn the heat up and continue to cook for 5 mins. Meanwhile, thinly slice the spring onions.
Add the rice and continue to cook for 2-3 mins, then reduce the heat and add the spring onions and tamari. Mix.
Serve the tempeh rice topped with the kimchi.
Cook time: 15 mins
Allergens: Soya
Cuisine: Chinese
Ingredients
2 x carrot
2 spring onion
1 red pepper
250g steamed brown basmatti rice
200g tempeh (Soya)
50g kimchi (Soya)
2 tbsp tamari (Soya)
Nutritional Information
Calories: 471
Protein: 26g
Carbs: 53g
Fat: 16g