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Smokey Tempeh and Kimchi Fried Rice

Prep Time:

10 minutes

Cook Time:

15 minutes



About the Recipe

This is my favourite meal at the moment - it’s quick, it’s delicious, and it’s healthy

Tempeh is a traditional Indonesian food made from fermented soy beans and is a fantastic meat replacement. It’s high in protein, vitamins and minerals, and gut friendly prebiotics and probiotics.

It’s production also creates 94% fewer CO2 emissions than that of beef so is a perfect swap to make some tasty meat free meals without missing out on flavour or nutrients.


Marinaded Tempeh

  • 200g pack of tempeh

  • 2 tbsp dark soy sauce

  • 2 tsp sesame oil

  • 1 tbsp smoked paprika

  • 1/2 tsp cumin powder

  • 1/2 tsp celery salt (or regular salt)

Kimchi Fried Rice

  • 5 eggs

  • 1 onion, finely sliced

  • 1 chilli, finely sliced

  • 1 spring onion, finely sliced

  • 1 bowl of cooked rice

  • A splash of soy sauce

  • A few scoops of kimchi (see my website for the recipe)

  • A sprinkle of sesame seeds


  1. Prepare your marinade by mixing all the ingredients together. Tear up your tempeh by hand into bite size chunks. Tearing it rather than chopping it gives a much nicer texture for the marinade to stick to. Add to the bowl and mix, ensuring the tempeh is fully covered

  2. Beat the eggs with a fork and add to a well oiled hot pan. I was using my carbon steel wok here which I’ll talk about in a future post. Scramble the eggs on a medium heat for a minute or two and remove from the pan just before they fully set

  3. Top up pan with oil if required and whack up to a medium high heat. Add your onions, chilli, and spring onions here and fry until fragrant. Go in with the tempeh and fry until it starts to crisp up, for another 2-3 minutes

  4. Go in with your cooked rice and add a splash of soy sauce and maybe some water to help steam the rice. You want this to break the rice up with a spoon and get piping hot. Let this cook through for a good 5-10 minutes

  5. Turn off the heat and and your kimchi and scrambled egg pieces and stir through. Serve up with finely chopped spring onion and sesame seeds for aesthetic purposes

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