Fried rice
This simple, protein and veggie-packed fried rice is deliciously smoky, and is sure to satisfy your umami craving.
Recipe adapted from Ebony McCorkell's 28-day Kindness Kickstarted Mealplan.
Ingredients
- 200g tempeh, cut into small thin strips
- 1 tsp smoked paprika
- ½ tsp nutritional yeast
- 10g canola oil
- 10g olive oil
- 180g carrots, diced
- 55g brown onion, diced
- 120g red capsicum, diced
- 72g frozen peas
- 6g crushed garlic
- 13g ginger paste
- 113g rice
- 32g soy sauce
- 1 tsp sesame oil (optional)
Instructions
- Boil tempeh for a few minutes (to remove bitterness), drain, let it cool down, and cut into cubes. Toss in 10g oil, smoked paprika, and nutritional yeast. Reserve.
- Cook rice according to packaged instructions, and reserve.
- Heat up a pan over medium heat, and fry tempeh cubes for a few minutes to get the sides golden. Reserve.
- In the same pan, heat up olive oil over medium heat.
- Fry the onion, capsicum and carrot until they are almost done, but with a bit of a bite left in them.
- Add garlic + ginger, and keep cooking for ~1-2 min.
- Add peas, cooked rice, and stir.
- Add tempeh, and mix well.
- Add soy sauce and keep frying for a minute or so.
- Add the sesame oil (if using) and give it one last stir before serving.