Green Curry Fried Rice
with Crispy Tempeh & Quick Pickles
- 1 carrot
- 2 radishes
- 6 oz broccoli florets
- 2 garlic cloves
- 8 oz tempeh
- 3 tsp turbinado sugar
- ¼ cup rice vinegar
- 2 tbsp green curry paste
- 8 oz precooked brown rice
- ⅓ cup corn kernels
- 2 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan
Peel the carrot and then continue to peel lengthwise to create “noodles” with your peeler. Thinly slice the radishes. Roughly chop the broccoli florets. Peel and mince the garlic. Crumble the tempeh into small pieces.
Place a small saucepan over medium-high heat with just 2 tsp turbinado sugar, rice vinegar, and ⅔ cup water and bring to a boil. Add the carrot ribbons and sliced radishes to the saucepan, toss to coat, and remove the pickled vegetables from the heat.
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the crumbled tempeh and cook until golden brown and crispy in places, tossing occasionally, about 3 to 5 minutes. Add the remaining turbinado sugar and pinch of salt and pepper. Cook, tossing frequently, until well browned and crispy, about 2 to 3 minutes. Transfer to a plate.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Once hot, add the chopped broccoli and ¼ cup water and cook until crisp-tender, about 3 to 4 minutes. Transfer to the plate with the crispy tempeh.
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the minced garlic, brown rice, corn kernels, and green curry paste to the skillet. Cook, stirring constantly, until fragrant, about 1 to 2 minutes. Cook, using a wooden spoon to break up the rice, until crispy, about 3 to 5 minutes. Add the crispy tempeh and broccoli and toss to combine.
Drain the liquid from the pickled vegetables. Divide the green curry fried rice between large bowls. Top with pickled vegetables. Dig in!