Fried Rice With Vegetables and Seitan or Tempeh

    • Makes2 to 2 servings

Seitan and tempeh are two of the most meat-like non-meats there are. This is a good recipe to experiment with these two foods.


  • 3 tbsp vegetable oil

  • 1 egg, slightly beaten

  • 4 whole green onions, sliced

  • 1 garlic clove, squished

  • 1 small carrot, diced

  • 1 cup green peas, (thawed frozen or cooked fresh)

  • 226 g seitan, cut into 1-in. strip (or tempeh, cut into 1/2-in cubes) and steamed for 20 minutes

  • 4 cups cooked rice, (cold leftover rice is perfect)

  • 3 tbsp soy sauce


  • Heat 1 tbsp (15 mL) of the oil in a large skillet or wok, then pour in the egg and cook until scrambled. Remove from the pan and set aside.

  • Add the remaining 2 tbsp (30 mL) of oil to the pan over high heat. Add the green onions and garlic and stir-fry for 1 minute. Add the carrot and peas and continue to stir-fry for 2 more minutes - until the carrot is just beginning to soften. Add the seitan or tempeh and heat through, stirring constantly.

  • Now dump in the rice, soy sauce and the scrambled egg. Stir-fry until the rice is heated through and the soy sauce is evenly mixed. Serve immediately.

This article was originally published on Apr 01, 2004