Go Back
Print Recipe

Din Tai Fung 'Egg' Fried Rice with Tempeh Chop

This Din Tai Fung's iconic egg fried rice is paired with a crispy air-fried tempeh chop - it's flavourful, high in protein and made in just an air fryer!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese, Fusion
Keyword: fried rice, tempeh, tofu recipes
Servings: 2

Ingredients

Vegan 'Egg'

  • 225 g extra firm tofu
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1 tsp black salt
  • 1.5 tbsp nutritional yeast

Fried Rice

  • 2 servings rice
  • 3 stalks scallions white and green parts separated
  • 1 tbsp light soy sauce
  • 1 tbsp toasted sesame oil
  • white pepper

Tempeh Chop

  • 170 g tempeh
  • 1 tsp 5-spice
  • 1 tsp garlic powder
  • 1.5 tbsp soy sauce
  • 1 tsp mushroom seasoning
  • 1 tbsp cooking wine
  • 1/2 tbsp agave
  • 1.5 tbsp corn starch

Instructions

  • Mix together ingredients for tempeh chop. Slice tempeh into 2 blocks and marinate for 5-10 minutes. You can also prep this beforehand and marinate overnight!
  • Airfry at 180C for 7 minutes, flipping them halfway. You can spray some oil here if you'd like. It should be golden and crisp on the edges.
  • Crumble tofu and mix together all ingredients. Air fry for 2-3 minutes at the same temperature.
  • Add rice, white part of scallions, minced garlic, soy sauce, sesame oil, white pepper and give it a good mix. Air fry for 3-5 more minutes.
  • Plate the egg fried rice and top with crispy tempeh chop. Garnish with green onions and enjoy!