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KIMCHI FRIED RICE WITH SMOKY TEMPEH & BROCCOLI - The First Mess
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Vegan Kimchi Fried Rice with Smoky Tempeh & Broccoli

Cuisine Dairy-free, Egg-Free, Gluten-Free, Nut-Free, Plant-Based, Special Diets, Sugar-Free, Vegan, Vegetarian
Diet Gluten Free, Vegan, Vegetarian
Keyword all seasons, broccoli, chili, fall, garlic, green onions, kimchi, maple syrup, sesame oil, smoked paprika, spring, summer, tamari, tempeh, winter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -3

Ingredients

  • 2 cups broccoli florets
  • 1 8-oz block tempeh, cut into 1-inch pieces
  • 2 tablespoons avocado oil, divided
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • sea salt, to taste
  • ⅓ - ½ cup vegan kimchi, drained (reserve the juice) and chopped
  • 1 ½ cups cooked brown rice
  • 2 teaspoons chili paste, or to taste
  • 1 teaspoon gluten-free tamari soy sauce
  • ½ teaspoon toasted sesame oil
  • 2 green onions, thinly sliced

Instructions

  • Get yourself a large pot with a tight-fitting lid and a steamer basket that will fit inside. Pour two inches of water into the pot, secure the lid, and bring the water to a boil over medium-high heat.
  • Arrange the tempeh and broccoli in the steamer basket, with each ingredient taking up its own respective half of the basket. Drop the steamer basket into the pot, secure the lid, and steam for 10 minutes. Once the time is up, carefully remove steamer basket from the pot and set aside.
  • Heat a large skillet over medium-high heat. Add half of the avocado oil to the skillet. Add the steamed tempeh pieces to the skillet and stir with a spatula. Keep sauteing and stirring the tempeh until golden brown edges start to appear, about 5 minutes. Add the garlic, smoked paprika, maple syrup, and a pinch of salt to the skillet and stir until fragrant, about 10-20 seconds. Don’t let the garlic burn.
  • Scrape the tempeh out of the skillet into a small bowl and cover with a towel.
  • Wipe out the skillet if necessary and return it to the heat with the remaining avocado oil. Add the chopped kimchi to the skillet and saute until kimchi is slightly browned, dried out, and fragrant, about 1 minute. Add the rice to the skillet and stir, breaking up the clumps with your spatula.
  • In a small bowl, whisk together a tablespoon of the reserved kimchi juice with the chili paste, tamari, and sesame oil. Add this mixture to the skillet and stir. Raise the heat to high. Keep stirring until the rice stops sticking together and is slightly browned. Add the steamed broccoli and smoky tempeh to the skillet and stir. Check the seasoning. To serve, divide the fried rice between two bowls and top with green onions.

Notes

  • Kimchi varies in saltiness, so feel free to add more tamari at the end of the cooking process if the flavour doesn’t seem as well-rounded as it should.
  • If you avoid soy, you can use coconut aminos for the tamari. As for the tempeh, fingers crossed you can find hemp or grain-based options near you. Smiling Hara Hempeh is a good one.
  • I simply top mine with green onions, but you could add sprouts/microgreens or chopped cilantro.
  • Leftover rice from the night before or longer is key here. That’s how you get the browning on the rice.