Kimchi Fried Rice with Tempeh

When it comes to gut health, including probiotic rich foods is a must.

Did you know that probiotic rich foods can help restore the natural balance of gut bacteria within the digestive system.

They can help to reduce symptoms of some digestive disorders.

Probiotic rich foods can help support your immune system and inhibit the growth of harmful gut bacteria, which is vital for overall immune health.

Probiotic rich foods have also been been shown to support brain health and heart đź’“ health.

And my simple yet delicious Kimchi Fried Rice using @lovingfoodsltd delicious kimchi with Marinated @plantpowerfoods Tempeh is packed full of wonderful probiotics that can help to support our gut health.

This is a great mid week meal, that takes no time at all to prepare and tastes amazing!

Kimchi fried rice with Tempeh

1/2 cup brown basmati rice

1 cup water


1cm fresh ginger

2 tbsp tamari

1 garlic clove

1 tbsp sesame oil

1/2 cup kimchi


1 block Plant Power Tempeh 

2 tbsp Tamari 

1 tbsp maple syrup

1/2cm fresh ginger

1 garlic clove

To make up the tempeh marinade, mix all the ingredients together and cut the tempeh into slices and then triangles. Place then Into the marinade and leave for approx half an hour


Rinse the rice well and heat a little olive oil in a pan over a medium heat. Add the rinsed rice and coat with the olive oil. Pour in the water, season well and then turn the heat down to a gentle simmer and pop the lid on. Cook until all the water is absorbed and remove from the heat and leave the lid on (the rice can be prepared in advance)

In a wok or frying pan add the sesame oil, 1 tbsp tamari, ginger and garlic and fry over a medium heat (making sure not to burn the ginger and garlic) 

Add the rice and the last 1 tbsp tamari and cook through coating the rice with the sauce.

Add in the kimchi and stir through.

In a pan with a little olive oil, cook the tempeh over a medium high heat until golden on each side. 

Serve the kimchi fried rice in two bowls topping with the tempeh, some chilli and spring onions