Egg Fried Rice

Step 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.

• 4–5 cupsRice, cooked, ideally cold

Step 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.

• Neutral Oil, for frying
• 2–3 cupsTempeh, smoked, cubed small

Step 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.

• ×4Eggs
• ½ cupEgg Whites, optional, but good for extra protein
• 2–3 cupsTempeh, smoked, cubed small

Step 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.

• ×1Red Onions, diced
• 180 gCarrots, diced small, about 5–7 mm pieces
• ×2Green Onions, sliced, whites and greens separated
• 2–3 clovesGarlic, minced

Step 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.

• 4–5 cupsRice, cooked, ideally cold

Step 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.

• 2 tbspSoy Sauce
• 1 tbspOyster Sauce, hoisin, or kecap manis
• 1 tspSesame Oil
• 1 tspRice Vinegar, or lime juice
• ½ tspSugar, or maple syrup
• Black Pepper
• 4–5 cupsRice, cooked, ideally cold

Step 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.

• 2–3 cupsTempeh, smoked, cubed small
• ×4Eggs

Step 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.

• ×2Green Onions, sliced, whites and greens separated
• 2 tbspSoy Sauce
• 1 tspRice Vinegar, or lime juice
• 1 tspSesame Oil