Chinese fried rice

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Chinese fried rice

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Adjust Servings:
3 tablespoons Toasted sesame oil
1 pack Tempeh
2 cups Mangetout
1 Carrot
Sweet bell peppers
1 stalk Celery
2 cups cooked Basmati rice
1/4 cup Soy sauce
1/4 cup Parsley
1/2 cup Rice flour

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP

Rice leftovers in the kitchen? Make this scrumptious fried rice with a handful ingredients! It's so good you won't stop eating it!

  • 25 minutes
  • Serves 4
  • Easy




Chinese fried rice is the perfect dish that you can put together when you have rice leftovers. Here, we omitted the egg, and we added tempeh as a source of protein. If you’re lucky enough to live in a place with Just Egg, you can add it scrambles to the mix. The result will be spectacular!

To prepare it, start with finely dicing all the vegetables and the tempeh. Then, toss the tempeh in a bowl of rice flour and mix to evenly coat all the pieces. Heat the oil in a skillet and cook the vegetables for 3-4 minutes. Transfer them to a bowl and, by using the same skillet, add some oil and stir-fry the tempeh (it should take just a couple of minutes). When it’s golden, transfer the tempeh to a separate bowl. Use the same skillet to fry the leftover rice. Add the soy sauce and cook for a couple of minutes.

Finally, add the vegetables and tempeh to the skillet and finish the cooking for another couple of minutes. Take off the heat, stir in the fresh parsley and serve.


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5 minutes

Slice and dice

Rinse well all the vegetables. Slice the mangetout into 3-4 pieces, quarter, core, and dice the red pepper, peel and thinly dice the carrot, and thinly dice the celery. If you're using frozen celery (like us), you can put it in the mixer frozen. Finally, slice and dice the tempeh. Put the rice flour in a bowl and toss in the tempeh. Mix well to evenly coat each tempeh piece and set aside.

5 minutes

Cook the veggies

Heat 1 tablespoon oil in a skillet and add the mangetout, carrot, and red bell pepper. Cook over medium heat for 3-4 minutes, stirring, and then transfer the vegetables to a bowl and set aside.

5 minutes

Stir-fry the tempeh

Add a tablespoon oil to the same skillet (no need to rinse) and stir-fry the tempeh for a couple of minutes, until golden and crispy. The, remove and transfer to a separate bowl. Set aside.

5 minutes

Fry the rice

Add another tablespoon oil to the same skillet and add the rice. Cook for 1-2 minutes, constantly stirring, and then add the soy sauce. Cook for another minute or two and then add the vegetables and the tempeh. Mix well together, and take off the heat. Finally, add the parsley and mix well again.



Serve hot and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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