Kimchi fried rice with gochujang baked tempeh

1 spring onion thinly sliced

2 spring onions thinly sliced

3 tbsp soy sauce

1 tbsp gochujang

120g shiitake mushrooms sliced

1 tsp sesame oil

2 tbsp soy sauce

1 tsp sesame oil

150g kimchi

juice of 1/2 lime

2 garlic cloves minced

2 portions of rice

1/2 tbsp fresh ginger peeled and grated

1 tsp sesame seeds

1 tbsp vegetable oil

2 tbsp kimchi juice

200g tempeh torn into bitesize pieces

1 tbsp gochujang

1 carrot chopped into matchsticks

2 tsp maple syrup

Step 1

Mix together all the ingredients for the gochujang baked tempeh in a bowl, then leave to marinate in the fridge for 1-2 hours (if you have time).

Step 2

Place the marinated tempeh in an air fryer at 200c for 10 minutes (or in the oven at 180c for 15-20 minutes).

Step 3

Cook the rice according to packet instructions.

Step 4

Heat the oil in a wok over a medium-high heat. fry the spring onion, garlic and ginger for 2 minutes.

Step 5

Add the kimchi, mushrooms and carrot and cook for a further 3-5 minutes.

Step 6

Mix together all the ingredients for the sauce, then pour it into the wok with the cooked rice and baked tempeh. stir everything together and cook for a further 1-2 minutes.

Step 7

Serve with the sliced spring onion and sesame seeds on top.