Green Curry Fried Rice with Crispy Tempeh & Quick Pickles

Green Curry Fried Rice

with Crispy Tempeh & Quick Pickles

GET RECIPES DELIVERED
dinner

<600 Calories Dinner Tempeh Root Vegetables Hearty Vegetables Grain Bowl Thai Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy Chef's Choice
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
520
FAT
8g
CARBOHYDRATES
78g
PROTEIN
25g

MAIN INGREDIENTS

  1. 1 carrot
  2. 2 radishes
  3. 6 oz broccoli florets
  4. 2 garlic cloves
  5. 8 oz tempeh
  6. 3 tsp turbinado sugar
  7. ¼ cup rice vinegar
  8. 2 tbsp green curry paste
  9. 8 oz precooked brown rice
  10. ⅓ cup corn kernels
  11. 2 tbsp vegetable oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
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.
2
Pickle the vegetables
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.
3
Crisp the tempeh
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.
4
Cook the broccoli
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.
5
Finish the fried rice
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.
6
Serve
Drain the liquid from the pickled vegetables. Divide the green curry fried rice between large bowls. Top with pickled vegetables. Dig in!