No need to call for delivery to get a veggie packed, Asian-style fried rice – ours tastes just as good and can be ready in 25 minutes. Plus, we’ve added fermented kimchi and tempeh, both of which contain gut friendly probiotics.
3 cups frozen precooked brown rice (NOTE: Leftover brown rice can work here too, though it should be added a few minutes later. See instructions.)
1 cup frozen shelled edamame
1 cup peeled and matchstick-cut carrots
2 large eggs
4 tsp reduced-sodium tamari, divided
2 tsp dark sesame oil, divided
1 cup drained and packed kimchi, roughly chopped
2 tbsp chopped fresh chives
In a large skillet on medium-high, heat safflower oil. Add tempeh and salt; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a small bowl and set aside.
Mist same skillet, still on medium high, with cooking spray. Add rice, edamame and 3 tbsp water. Cook, stirring frequently, until rice and edamame are heated through and water is nearly evaporated, 2 to 3 minutes. Add carrots and continue cooking, stirring frequently, until tender, about 2 minutes. Reduce heat to medium low. (NOTE: If using leftover brown rice, add it at the same time as carrots, once water and edamame are heated through.)
In a medium bowl, whisk together eggs, 1 tsp tamari and 1 tsp sesame oil. (TIME-SAVING TIP: Whisk egg mixture while tempeh and rice are cooking.) Push rice mixture to edges of skillet, mist center of skillet with cooking spray and add egg mixture. When eggs just start to set, gently break them up and fold them into rice mixture until combined. Add tempeh and remaining 1 tbsp tamari; stir until combined. Remove skillet from heat and stir in kimchi and remaining 1 tsp sesame oil. Divide among serving bowls and sprinkle with chives.