Kimchi Fried Rice with Sesame-Braised Tempeh
A delightful explosion of flavors featuring sautéed vegetables, perfectly cooked rice, and umami-rich kimchi, topped with crispy sesame-braised tempeh.
Ingredients
Braising Liquid for Tempeh
- 2 Tbsp lower-sodium soy sauce or tamari Adds a savory depth.
- 2 Tbsp water Used to create a flavorful braising liquid.
- 2 Tbsp sesame oil Imparts a nutty aroma and flavor.
- 1 Tbsp rice vinegar Provides a tangy brightness.
- 1 Tbsp maple syrup A hint of sweetness to balance flavors.
- 1 Tbsp freshly grated ginger Adds warmth and spice.
Main Ingredients
- 8 oz tempeh (sliced) Nutty and packed with protein.
- 2 Tbsp canola or vegetable oil For sautéing.
- 2 cups chopped baby bok choy Fresh, crunchy, and full of nutrients.
- 2 Tbsp chopped green onion A pop of freshness.
- 2 cloves garlic (minced) Aromatic and flavorful.
- 3 cups cooked brown jasmine rice Nutty and chewy texture.
- 1 tsp granulated sugar Enhances the overall flavors.
- 2 large eggs For a comforting, creamy texture.
- 1 cup refrigerated kimchi The star ingredient that brings heat and tanginess.
- 1 Tbsp toasted sesame seeds A final touch for crunch and nuttiness.
Garnishes
- 2 Tbsp additional green onion For garnish and extra flavor.
- 1/4 cup cilantro Bright, fresh notes to finish.
- 1/2 cup kimchi Extra flavor and crunch.
Instructions
Preparation
- In a shallow dish, whisk together the soy sauce, water, sesame oil, rice vinegar, maple syrup, and freshly grated ginger. Add the sliced tempeh and marinate for at least 15 minutes.
Cooking
- Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the marinated tempeh slices, cooking for 3-4 minutes on each side until golden brown and crispy. Remove and set aside.
- In the same skillet, add another tablespoon of oil if needed. Stir in the minced garlic and cook for about 30 seconds until fragrant. Then, add the chopped bok choy and stir-fry for 2-3 minutes until it wilts but remains vibrant.
- Add the cooked brown jasmine rice, breaking up any clumps. Season with granulated sugar and stir-fry for 2-3 minutes to heat through.
- Incorporate the refrigerated kimchi and stir well. Cook for another 2 minutes.
- In a separate pan, scramble the eggs over medium heat until just set. Fold the scrambled eggs into the fried rice mixture.
- Return the crispy tempeh to the skillet, mixing gently into the rice. Plate the fried rice and garnish with additional green onions, cilantro, and toasted sesame seeds.
Notes
Use high-quality kimchi for best results. Ensure your brown jasmine rice is adequately cooled before use. Day-old rice is ideal for fried rice recipes. Feel free to swap vegetables or proteins as desired.