Serves 2 people
300 g tempeh (cut into 1 cm cubes)
2 cups cooked overnight Jasmine rice
1 cup basil (leaves set aside and stalks chopped)
2 - 3 birds’ eye chilies (sliced)
3 shallots (peeled and chopped)
5 cloves garlic (peeled and chopped)
1 5cm piece of ginger (peeled and chopped)
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp caster sugar
3 tbsp vegetable oil

Recipe Courtesy of
Asian Food Network

One Pan Vegan Krapao Fried Rice

This aromatic one-pan vegan dish relies on tempeh instead of meat for its chewy texture, and fragrant basil adds heaps of flavour.

Difficulty: Easy

Preparation: 10 min
Cook: 10 min
Clean up: 5 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 10 min
Cook: 10 min
Clean up: 5 min

Instructions

Fry aromatics
- In a wok over a high heat, heat vegetable oil. Add shallots, ginger and garlic and saute for 1 minute.
- Add basil stalks and saute
- Add cubed tempeh and saute until lightly golden brown.
- Add dark soy sauce, half the light soy sauce and sugar, and toss to combine.

Fry rice
- Add sliced chillies, and stir.
- Add cooked rice and the remaining light soy sauce to the wok, and toss to combine all the ingredients evenly.

Plate and Serve!

Toss in the basil leaves and cook until they are just wilted, then serve immediately!

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Name: One Pan Vegan Krapao Fried Rice
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H10M0S
Total time: P0Y0M0D0H20M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 300 g tempeh (cut into 1 cm cubes); 2 cups cooked overnight Jasmine rice; 1 cup basil (leaves set aside and stalks chopped); 2 - 3 birds’ eye chilies (sliced); 3 shallots (peeled and chopped); 5 cloves garlic (peeled and chopped); 1 5cm piece of ginger (peeled and chopped); 2 tsp light soy sauce; 1 tsp dark soy sauce; 1 tsp caster sugar; 3 tbsp vegetable oil