Kimchi & Tempeh fried rice

Quick, easy and delightful.This fried rice marries the hearty richness of tempeh with the bold, vibrant notes of our Classic Kimchi. It's perfect for those days when you want something delicious and satisfying without spending hours in the kitchen.


Eaten Alive Kimchi fried rice



2 cups cooked rice (cold)
1/2 cup diced tempeh
1/2 cup Classic Kimchi from Eaten Alive
1/4 cup shredded carrot

1/4 cup shredded turnip
1/4 cup shredded cabbage
1/4 cup sliced cucumber
1/4 cup sliced spring onions (reserve some for garnish)
1/2 cup broccoli florets, chopped into small pieces
4-6 cloves garlic, minced

2 tablespoons sunflower oil
1 tablespoon sesame oil
4 tablespoons soy sauce
1 teaspoon ginger, minced
Fresh cilantro or parsley for garnish (optional)

Eaten Alive kimchi jar


    1. Shred the carrot, turnip, and cabbage. Slice the cucumber, and spring onions. Blanch the broccoli and chop it into small florets. Mince the garlic.
    2. Golden the tempeh on both sides.
    3. Sauté the root vegetables along with ginger and garlic.
    4. Add the cabbage, then the cold rice, and stir-fry well.
    5. Toss in the remaining ingredients and stir-fry for 30 seconds.
    6. Serve with a small amount of Kimchi on top and garnish with fresh cilantro or parsley if desired.



Previous post Next post

Leave a comment