Vegetable Tempeh Fried Rice
Ingredients
- 1/2 small onion, diced
- 5 mushrooms, sliced
- 2 tsp oil
- 1/2 cup small broccoli florets
- 1 cup riced cauliflower (you can replace with same amount of rice)
- 1 small zucchini, sliced (optional)
- 1/2 block of tempeh, cubed
- 3 cloves minced garlic
- 1 inch minced ginger
- 2 tsp garlic chili sauce
- 2 cups cold cooked brown or white rice
- 1 1/2 tbsp or more soy sauce/coconut aminos
- 2 tsp maple syrup
Preparation
In a large pan preheated to medium-high heat, add onions and mushrooms. Sauté with a pinch of salt until softened.
Add oil, tempeh, riced cauliflower, broccoli, and zucchini to the pan. Continue to sauté for about 2 minutes.
Briefly cover the pan with a lid for 2-3 minutes to cook the broccoli and steam the tempeh.
Remove the lid and add minced garlic and ginger. Sauté again until fragrant. Add a little more oil or a splash of water if anything sticks.
Add cooked rice to the pan and drizzle soy sauce, maple syrup, and garlic chili sauce over it.
Sauté until everything is coated and the rice has absorbed the sauces, giving it a glossy appearance.
Serve as desired.