Kimchi–Tempeh Fried Rice

Kimchi is a Korean-spiced pickled cabbage that brings a bright boost of flavor and color to this fried rice. Our Sesame Garlic Tempeh makes it a hearty, satisfying main course for an easy weeknight dinner.

Makes 4 servings

what you’ll need:

2 tablespoons oil
1 bunch green onions, sliced, divided
4 cups cooked rice
1 cup kimchi, finely chopped
1 tablespoon soy sauce or tamari
1 package Tofurky® Sesame Garlic Tempeh, cut into ¾” pieces

how to make:

1. In a wok or large skillet, warm oil over high heat. Add tempeh and half of the green onions, and stir-fry until the tempeh begins to brown and crisp, about 3-4 minutes.
Add rice and kimchi, and stir-fry until the rice is warmed through, about 5-6 minutes. Stir in soy sauce. Garnish with remaining green onions and sesame seeds if desired.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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