Start by preparing all of your ingredients ahead of time. This is a great habit to get into with all cooking, but with a stir-fry, which is hot and fast, it is essential.
Dice 1/4 red pepper. Dice 1/4 onion. Dice a smallish piece of tempeh. Get together 1/4 cup of peas, fresh or frozen (if frozen, allow them to thaw most of the way). Mince 1 clove of garlic. Mince a 1/2 inch piece of ginger. Crack 1 egg, add a small pinch of salt and stir it with a fork. Have a bottle of soy sauce on hand. And of course, you will need about a cup of cooked rice (day old is best).
Start by heating your wok on high. Once it is hot, add a little peanut (or other mild-flavored) oil and swirl it around. Pour in the egg. As soon as the bottom side is cooked (this will take less than 30 seconds), flip it, leave it in the pan for another 10 seconds and remove. Set aside. Add more oil to the wok if needed. Throw in the peppers and onions, and fry for a minute or so. Add the peas, tempeh, garlic and ginger and continue to cook, moving everything around, for a further minute. Tear up the cooked egg into pieces and throw it in. Next, add the rice and another glug of oil. Keep it moving. Once it has heated through (another minute or so), add a good splash of soy sauce. Keep stirring. Taste a little and check for seasoning. If it needs salt, add more soy sauce. Switch off the heat and pour onto a plate. Enjoy!
Note 1 - Tempeh is not for everyone. I like it though. It is an Indonesian fermented soybean cake. If you prefer, you could use another protein - just make sure it is cooked through. Pork is very good in fried rice.
Note 2 - To make this dish vegan, just omit the egg.
Note 3 - Feel free to vary any of the ingredients (except the rice) to make it your own...
Note 4 - Metric Info: 1/4 cup = 60 ml; 1/2 inch = 1 cm; 1 cup = 240 ml.
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