Kimchi Fried Rice With Sticky Tempeh Recipe
This Kimchi Fried Rice With Sticky Tempeh dish is made with Korean spices. It is packed with flavour and nutrition, what's not to love?
Rate this Recipe
Ingredients
- 2 tbsp organic sesame oil
- 1 dsp of gochujang
- 200 g tempeh cut into 1cm cubes
- 2 tbsp tamari soya sauce
- 1 garlic cloves finely chopped
- 1 thumb size piece ginger grated
- 1 medium chilli finely chopped
- 300 g organic brown jasmine rice
- 150 g peas
- 200 g organic kimchi
- A handful of fresh coriander chopped
- 50 g organic cashews toasted
- 1 tbsp organic sesame seeds toasted
Instructions
- Cook the brown rice according to the packet instructions, then strain and let cool completely.
- Heat 1 tbsp of sesame oil in a wok, add the gochujang and cook for 1 minute.
- Now add the tempeh and 1 tbsp of tamari soya sauce and fry for about 5 minutes until the tempeh takes on a deep red colour and the moisture has absorbed.
- Remove from the pan and set aside.
- Add another tbsp of sesame oil to the pan and fry the garlic, ginger and chilli for 2 minutes.
- Now add the brown rice and cook on a high heat for 3-4 minutes stirring frequently.
- Next add the kimchi and 1 tbsp of tamari soya sauce and cook for a further 2 minutes.
- Add the peas and cook for a final 2 minutes.
- To serve, place the rice in a bowl, top with the tempeh and garnish with toasted cashews & sesame seeds.
Comments & Ratings
Leave a Reply
You must be logged in to post a comment.
I love this sticky tempeh, definitely a new favourite!