Tempeh Shiitake Fried Rice
  • Dinner

Tempeh Shiitake Fried Rice

A flavorful fried rice with tempeh and shiitake mushrooms, perfect for a quick and satisfying meal.

2 servings

~20 min

Ingredients

  • Rice, cold, cooked3 cups
  • Eggs×2–3
  • Tempeh, diced small7 oz
  • Shiitake Mushrooms, sliced1½–2½ cups
  • Neutral Oil, plus a little extra as needed2–3 tbsp
  • Soy Sauce, plus 1 teaspoon for the tempeh1½–2 tbsp
  • Sesame Oil optional1 tsp
  • Garlic, minced optional2–3 cloves
  • Ginger, minced optional×1
  • Green Onions, sliced optional×2
  • Frozen Peas optional½ cup
  • Chili Oil optional1–2 tsp
  • Rice Vinegar, or a squeeze of lime optional1 tsp
  • Sugar, or a drizzle of maple syrup optional1 pinch

Instructions

  1. Brown the Tempeh

    Heat 1 tablespoon oil in a hot pan over medium-high. Add tempeh and let it brown for 2–4 minutes, stir, brown again. Splash in 1 teaspoon soy sauce, toss for 10 seconds, then remove to a plate.

  2. Cook the Mushrooms

    Add a little more oil. Add mushrooms in a single layer and leave them for 1–2 minutes. Stir and cook 2–3 minutes more until browned. If using garlic/ginger, add them now for 20–30 seconds.

  3. Scramble the Eggs

    Push everything to the side, add a touch of oil, pour in beaten eggs, scramble until just set, then mix through.

  4. Fry the Rice

    Add rice. Press it flat into the pan for 30–60 seconds to toast and dry it a bit, then toss. Repeat 2–3 times.

  5. Combine Ingredients

    Drizzle 1 1/2 to 2 tablespoons soy sauce around the edge of the pan so it hits the heat, then toss. Add the tempeh back in, along with the peas and green onions if using.

  6. Season and Finish

    Turn off heat. Add 1 teaspoon sesame oil (optional) and chili oil if you want. Taste and adjust with soy sauce, a splash of rice vinegar, or a pinch of sugar.

Start Cooking