Egg Fried Rice
  • Dinner

Egg Fried Rice

with Smoked Tempeh

A flavorful fried rice with smoked tempeh, carrots, and eggs, perfect for a satisfying meal.

4 servings

~40 min

Ingredients

Main

  • Rice, cooked, ideally cold4–5 cups
  • Tempeh, smoked, cubed small2–3 cups
  • Carrots, diced small, about 5–7 mm pieces180 g
  • Red Onions, diced×1
  • Green Onions, sliced, whites and greens separated×2
  • Eggs×4
  • Egg Whites, optional, but good for extra protein optional½ cup
  • Garlic, minced2–3 cloves
  • Neutral Oil, for fryingto taste

Sauce

  • Soy Sauce2 tbsp
  • Oyster Sauce, hoisin, or kecap manis1 tbsp
  • Sesame Oil1 tsp
  • Rice Vinegar, or lime juice1 tsp
  • Sugar, or maple syrup½ tsp
  • Black Pepperto taste

Instructions

  1. Prep the Rice

    If the rice is clumpy, break it up first. If it’s warm or moist, spread it on a plate or tray for 10 minutes so it dries out a bit.

  2. Crisp the Smoked Tempeh

    Heat a large pan or wok over medium-high heat. Add 1–2 tbsp neutral oil, then add the cubed smoked tempeh. Cook for 4–6 minutes, stirring occasionally, until browned and lightly crisp. Remove to a bowl.

  3. Scramble the Eggs

    Beat together 4 eggs, ½ cup egg whites (if using), and a small pinch of salt. Add a little more oil to the pan. Scramble until just set, then remove to the bowl with the tempeh.

  4. Cook the Onion and Carrots

    Add a bit more oil if needed. Add diced red onion, diced carrots, and white parts of the green onions. Cook for 5–7 minutes, stirring often, until the onion softens and the carrots are mostly tender. Add the garlic and cook for 30 seconds.

  5. Fry the Rice

    Add the rice to the pan. Break it up and press it into the pan. Let it sit for 30–60 seconds at a time before stirring, so it actually fries instead of steaming. Cook for 4–6 minutes. If the pan feels crowded, do the rice in two batches.

  6. Add the Sauce

    Stir the sauce ingredients together in a small bowl. Pour the sauce around the edge of the pan, then toss everything together. Cook for 1–2 minutes, until the rice is evenly coated and smells toasted.

  7. Add Tempeh and Eggs Back

    Return the crispy smoked tempeh and scrambled eggs to the pan. Toss gently for 1–2 minutes, breaking the egg into bite-sized pieces.

  8. Finish

    Turn off the heat. Add the green parts of the green onions. Taste and adjust: more soy sauce if bland, more rice vinegar or lime if it feels heavy, a tiny drizzle of sesame oil if it needs richness, chili crisp or sriracha for adult bowls.

Best move

Keep the tempeh out until the end so it stays a little crisp. The carrots should be small enough that they soften, but still give the fried rice some texture.

Start Cooking