Meatless Friday: Tempeh Fried Rice

Lisa Hendey encourages personalizing her simple fried-rice recipe with whatever ingredients you have on hand.

As a vegetarian empty-nester married to a man who enjoys eating meat, I’m always on the lookout for ways to cook dinners that the two of us can enjoy together. This often involves cooking meat on the side and adding it into whatever main dish I’ve created before I serve it.

I recently discovered tempeh, a soy cake-like substance that serves as a great alternative to tofu. Having an alternative is great for folks who don’t enjoy tofu’s texture. Even when cooked by steaming, tempeh has a chewy texture that holds up well. For those who avoid soy, note that this isn’t a great option for you. Sorry!

As a lazy cook, I often look for simple ways to start a recipe and then “make it my own.” This often means throwing in whatever I have on hand, as I did the day I made this recipe. I’d purchased the tempeh a few weeks in advance of cooking it, but let it linger in my uncertainty on how to prepare it properly. I also look to avoid creating dirty pots and pans, so I cook recipes like this in my electric skillet which also has a nice vented glass cover.

In the end, this meal turned out to be a tasty treat. We’ll definitely enjoy it (or a version of it based on what’s in the fridge!) again soon.

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Tempeh Fried Rice

Makes 4 servings

Ingredients

1 bag prepared vegetable fried rice
8 ounces tempeh, sliced
1 red onion
4 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce
Fresh or frozen vegetables as desired