Kimchi and Tempeh Fried Rice

Kimchi and Tempeh Fried Rice

Cooks in: Less than 30 mins
Serves: 4 serves
Difficulty: Easy

Ingredients:
  • 100g Club cultured spicy red kimchi
  • 100g OG Tempeh, cut into bite size pieces. Marinade in the Shoyu Koji for a few hours or overnight.
  • 1 cup Basmati rice (cooked the night before, refrigerated)
  • 5 cloves of garlic finely chopped
  • Tsp turmeric powder
  • 1 chilli finely diced
  • 30g fresh ginger, peeled and finely chopped
  • 5 spring onions , finely sliced (use the white stem for cooking, and the green parts for the garnish)
  • 5 large florets of cauliflower, cut into bit size
  • 5 large florets broccoli, cut into bite size
  • 50ml Shoyu Koji
  • Half bunch coriander, roughly chopped

Cooking instructions

  1. First Step is to wash the rice and then get it on to cook. Place the rice into a saucepan and cover with 2 cups of water. Bring to the boil, leave the lid on and then turn the heat down so the rice is just simmering. Should take around 10-15min to cook .
  2. Next step is to have a non stick pan on a medium/hot heat, add a little oil and then place the cooked rice into the pan to get it crispy and to remove water content. Little tip is to leave it and to push it down so it’s flat and covers all of the pan. Will take roughly 15 mins to do this depending on how crispy you want the rice to be.
  3. Next step remove the rice from the pan and leave it in a bowl until you need it again.
  4. Then wipe out any remaining rice from the same pan, add a little oil and add in the broccoli and cauliflower, cook for around 3-5mins depending on the size of them. You still want them slightly crunching.
  5. Then add in the Tempeh and give it a little colour, 2-3 mins shouid be fine.
  6. Then add the rice back in, give it all a good stir and then make a little well in the middle and add all the aromats in, the garlic, ginger, turmeric and chilli. Let the aromats cook for a few minutes.
  7. Then add in the spring onions, kimchi, Shoyu Koji and the fresh coriander.
  8. Give it all one final stir, then plate it and top the rice with some more kimchi, Coriander and the green parts of the spring onions.
Back to all recipes