Kra Pow Fried Rice (Vegan)
400 gram Cooked Thai Jasmine rice-leave it to cool
100 gram Tempeh or Extra-firm tofu-cubed
60 gram Chestnut Mushroom-sliced
40 gram Broccoli-part boiled
20 gram Red chilli-chopped or sliced
12 gram Basil leaves
2 clove Garlic-finely chopped
60 ml Vegetable oil
3/4 tablespoon Light Soy sauce
1 teaspoon Dark soy sauce
1-2 teaspoon Vegan Yeast extract spread (Marmite)
1/2 teaspoon Sugar
1/2 teaspoon Lemon juice
1 pinch Salt and ground black pepper
-Gently fry the tempeh with salt and pepper in 20 ml of oil. Once the tempeh turns golden brown, remove it out of the frying pan. Set aside on the kitchen towel to drain of the excess oil.
-Return the same pan on the hob. Then fry the mushroom until cooked.
-Add the rest of the oil, garlic, and chili. Stir until the herbs infused.
-In goes the cooked rice and broccoli. Quickly fold all the ingredients together.
-Season with light soy sauce, dark soy sauce, sugar, yeast extract spread and fold them all together.
-Lastly, put the basil leaves, cooked Tempeh and lemon juice. Stir-well.
-Enjoy this aromatic Thai dish immediately.
-Stir fry is all about quick cooking. Hence, make sure you prepare all the ingredients and seasonings in advance, keep an eye on the wok at all times and put the right ingredients at the right time.
-Tempeh is very easily burnt. Usually, it only takes 2-3 minutes to turn golden brown.
-Feel free to add a tablespoon of water if your fried-rice looks a bit too dry.
-What is Tempeh? Click here to find out this superfood that originated from Far East Asia: Tempeh.
-Check my other vegan recipes here : Vegan Thai Food