Tempeh Shiitake Fried Rice

Step 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.

• 7 ozTempeh, diced small
• Soy Sauce, plus 1 teaspoon for the tempeh

Step 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.

• 1½–2½ cupsShiitake Mushrooms, sliced
• 2–3 clovesGarlic, minced
• ×1Ginger, minced

Step 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.

• ×2–3Eggs

Step 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.

• 3 cupsRice, cold, cooked

Step 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.

• Soy Sauce, plus 1 teaspoon for the tempeh
• 7 ozTempeh, diced small
• ×2Green Onions, sliced

Step 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.

• Sesame Oil
• 1–2 tspChili Oil
• 1½–2 tbspSoy Sauce, plus 1 teaspoon for the tempeh
• 1 tspRice Vinegar, or a squeeze of lime
• 1 pinchSugar, or a drizzle of maple syrup