This super quick and easy vegan tempeh fried rice will satisfy all your take away cravings! It’s the perfect recipe to make when you have leftover rice or veggies that need eating up!

And it’s completely customisable – you can add any vegan protein or veggies you like! Try carrots, peas or sweetcorn or use tofu or a vegan chicken!

All you need is the sauce, rice, onion and garlic as your base and you can make it your own! But my favourite is adding tempeh and broccoli, and sometimes peas!

What is tempeh?

Tempeh is made from fermented soy beans, think of it like tofu’s cousin but less processed.  It’s high in protein, very firm and like tofu can take on flavours really well.

It’s used in Indonesian cooking a lot and here in the UK it’s gaining popularity. Which makes it great in dishes like this fried rice! You can now find it in most major supermarkets which is great! If you can’t, it’ll more than likely be in your local health food store.

If you’re in the UK, brands like The Tofoo Co and Plant Power are stocked in Sainsbury’s – I used The Tofoo Co one in this recipe.

I cut it into small cubes for this fried rice, but you can cut it any way you like as it will hold it’s shape. You could try crumbling it or cut into thinner slices.

How to make the fried rice sauce:

The sauce for this fried rice is really simple and requires just a few ingredients. We have dark soy sauce (you can use light but I like how it darkens the rice), mirin (a sweet cooking wine), hoisin sauce (to replace non vegan oyster sauce), toasted sesame oil and sriracha (optional if you don’t want spice). 

Whisk these together in a small bowl and set aside whilst you prep the rest of the ingredients. 

In a wok on medium heat add a tablespoon of oil then add the tempeh chunks with a tbsp of the sauce. Cook for 5 minutes until the tempeh is brown and starting to go crispy. Transfer to a bowl and set aside for later.

Next, add the finely chopped onion, after two minutes add the garlic and cook until fragrant and soft.

Cut the broccoli into small pieces and add to the wok, cook until it’s starting to slightly brown/crisp. You want it to have some crunch still.

Add to the bowl with the tempeh then add 2 tbsp of oil to the wok and add the cooked rice. Ideally you want to use day old rice for this, I used white long grain rice.

But if you don’t have time then cook the rice, run under cold water then leave to cool before frying. It needs to be cold so it doesn’t stick together when you cook it.

Stir to coat the rice in the oil and let fry for a few minutes before adding the sauce. It’ll turn a nice golden brown colour, keep frying then add the onion, brocolli and tempeh back in to warm through. 

Serve with chopped spring onion, extra soy sauce and chilli flakes! This tempeh vegan fried rice serves 4 as a main or 6 as a side.

For more asian inspired recipes you may enjoy these:

Marinated teriyaki aubergine

Thai drunken noodles

Spicy sweet chilli noodles

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As always if you make this vegan fried rice be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

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