Go Back
+ servings
Print Recipe
5 from 2 votes

Lemongrass Tempeh Fried Rice

Delicious protein packed meal using tempeh, this lemongrass tempeh fried rice is perfect for any quick weeknight dinners. Pair this tasty meal with a side of refreshing cucumber relish today.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: Asian, vietnamese
Keyword: fried rice, tempeh
Servings: 2
Author: woonheng

Ingredients

  • 3 cups cooked Jasmine rice or any other grain
  • 8 oz [227g] tempeh cut into thin cubes about 4mm thick
  • 2 tablespoons chopped lemongrass
  • 2 teaspoons soy sauce or tamari - separated
  • 2 tablespoons vegan 'fish' sauce nước mắm chay
  • 1 teaspoon salt
  • 3 tablespoons chopped green onions
  • oil for cooking

Cucumber Relish

  • 1/2 cup cucumber slices about one small cucumber
  • 1 Thai chili chopped
  • 1 small shallots sliced
  • tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon mirin
  • 1 teaspoon soy sauce
  • squeeze of lime juice

Instructions

  • Heat a non-stick with 1 tablespoon oil and pan fry tempeh over low-medium heat until golden brown.
  • Push tempeh to the side of the pan and add another 3 teaspoons of oil, then sauté lemongrass until aromatic.
  • Season with vegan 'fish' sauce, 1 teaspoon of soy sauce, and cook until tempeh is well coated. Dish out and set aside.
  • Using the same pan, add another tablespoon of oil and sauté green onions until fragrant.
  • Add the cooked rice and continue to stir fry for a minute or two.
  • Then add salt and the remaining soy sauce and cook until all ingredients are well combined.
  • Add the pan-fried tempeh back and give it a quick toss then garnish with more fresh chopped green onions before serving.
  • I served mine with simple homemade cucumber relish.

Cucumber Relish

  • To make the cucumber relish, place all the wet ingredients in a jar.
    Lemongrass Tempeh Fried Rice cucumber relish
  • Then, add chopped chili and cucumber slices.
  • Let the mixture sit for at least 1 hour before using. The longer it sits the better.

Notes

  1. Sauté lemongrass with my Vegan Fish Sauce (Nước mắm Chay) or use your favorite store brand. Since the sodium level is different for each brand, please adjust the salt accordingly in this recipe.
  2. Tempeh substitution - tofu or other beans tempeh can be used here.
  3. Cooked grain - my favorite is Jasmine or Basmati, but other grains such as quinoa, black rice, or brown rice is a great option. 
  4. Vegetable addition - Broccoli, Kale, spinach, or frozen mixed vegetables are some of the great addition to this fried rice. 
  5. Cucumber Relish - make this a day before to reduce the waiting time. Be sure cucumber slices are all soaked into the liquid.