Vegetable Tempeh Fried Rice with Miso Tahini Drizzle
Ingredients
- 1/2 small onion, diced
- 5 mushrooms, sliced
- 2 tsp oil or 2 tbsp vegetable broth
- 1/4 cup sugar snap peas
- 1 cup riced cauliflower (or rice)
- 1 small carrot, sliced into thin coins
- 1/2 block of tempeh, cubed or crumbled
- 3 cloves minced garlic
- 1 inch minced ginger
- 2 tsp garlic chili sauce
- 2 cups cold brown or white rice
- 1 1/2 tbsp or more soy sauce
- 2 tsp maple syrup
Preparation
Preheat a large pan to medium-high heat. Add diced onions and sliced mushrooms. Sauté with a pinch of salt until softened.
Add oil (or vegetable broth), cubed tempeh, riced cauliflower (or rice), and sliced carrots. Continue sautéing for about 2 minutes.
Introduce sugar snap peas, minced garlic, and minced ginger to the pan. Sauté again until fragrant. Add a bit more oil or water if sticking occurs.
Mix in the cold rice, then drizzle on soy sauce, maple syrup, and garlic chili sauce. Sauté until the rice is coated and glossy, absorbing the sauces.