Kimchi Fried Rice with Smoky Tempeh

This vegan kimchi fried rice is our go-to weeknight dinner: day-old rice, tangy Ragi kimchi, steamed broccoli and cubes of tempeh glazed with smoked paprika and maple syrup. Ready in 30 minutes and a great way to use up leftover rice.

Level: Easy Time: 30 min Servings: 3

Ingredients

• 1 Ragi tempeh (about 200 g), cubed

• 2 cups (about 150 g) small broccoli florets

• 1 to 2 garlic cloves, minced

• 1 tsp smoked paprika

• 1 tbsp maple syrup

• ½ cup (about 100 g) kimchi, drained

• 1 tbsp of kimchi brine

• 2 cups (about 350 g) cooked brown rice from the day before

• 2 to 3 tsp chilli paste (such as gochujang)

• 1 tsp soy sauce

• 1 tsp toasted sesame oil

• Fresh herbs, sprouts or spring onions, to garnish

Method

1. Steam the broccoli for 5 minutes.

2. Sauté the tempeh in a little oil until golden.

3. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the pan and stir until fragrant, about 30 seconds. Set aside.

4. Sauté the kimchi in the same pan for about 2 minutes. Add the rice and stir.

5. In a small bowl, mix the kimchi brine, chilli paste, soy sauce and sesame oil. Add the mixture to the pan and stir over high heat.

6. When the rice starts to brown, add the steamed broccoli and tempeh and mix.

7. Serve in bowls and garnish with spring onions, chives, parsley or coriander.

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Tips

Day-old rice is the secret: it is drier, so it fries rather than steams. Older, more sour kimchi works wonderfully here too, and since Ragi kimchi keeps for up to 2 years in the fridge, it's always worth having a jar ready.

We'd love to see your creations! Send us a picture or tag us on Instagram @ragi.food

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and tempeh 💚