Tempeh and Broccoli Fried Rice

I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.

It might be a new favorite way of mine to eat broccoli, not to mention tempeh, and will be making more appearances on my table in the future. This fried rice would make an excellent accompaniment to almost any southeast Asian dinner plan.

Tempeh and Broccoli Fried Rice

Recipe by Lisa Turner
Cuisine: Asian
Published on March 10, 2025

Delicious and simple homemade fried rice with pieces of tempeh and broccoli

Preparation: 20 minutes
Cooking time: 35 to 45 minutes

Print this recipe

Ingredients:

1/3 cup tamari (soy) sauce
1 tablespoon sriracha
1/2 teaspoon toasted sesame oil
7 tablespoons olive or sesame oil
8 oz (225 g) tempeh, cut into 1/2 inch cubes
1 medium onion, chopped
2 cloves garlic, crushed or minced
4 cups cooked jasmine rice (1 1/3 cups uncooked)
1 head of broccoli, cut into small florets and pieces
3 green onions, sliced, for garnish
2 tablespoons toasted sesame seeds for garnish

Instructions:

Whisk together the tamari sauce, sriracha, and toasted sesame oil in a bowl. Set aside.
Heat 3 tablespoons of the oil over medium heat in a large non-stick frying pan or wok. When hot, add the tempeh and a couple of spoonfuls of the the tamari-sriracha mixture. Fry, stirring frequently, for 6 to 8 minutes until the tempeh is browned and starts to turn crispy on the edges. Transfer to a bowl and set aside.
Return the pan to the heat and toss in 2 tablespoons of the oil. When hot, add the oil, stir for 3 to 4 minutes until it starts browning, then add the garlic and stir for another minute or two.
Add the broccoli and continue to stir for 8 to 10 minutes until the broccoli starts to brown on the edges but is not overcooked. Transfer the onion, garlic, and broccoli to the tempeh bowl and set aside.
Return the pan to the heat, add the remaining 2 tablespoons of oil, and then add the cooked rice. Stir to coat the rice with oil, adding more oil if needed, and cook for 2 to 3 minutes. Stir in the remaining tamari-sriracha mixture, and cook for 14 to 16 minutes until the rice is a golden brown color and begins to crisp, stirring in half of the green onions halfway through the cooking.
Fold in the reserved tempeh, onion, garlic, and broccoli, and turn off the heat. Add a little salt if desired, and serve hot or warm garnished with the remaining green onions and a scattering of the toasted sesame seeds.

Makes 6 to 8 servings