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 brown or white rice
- 1 1/2 tbsp or more soy sauce
- 2 tsp maple syrup
Preparation
In a large pan preheated to medium-high heat, add diced onions and sliced mushrooms. Sauté with a pinch of salt until softened.
Add oil, cubed tempeh, riced cauliflower, broccoli, and sliced zucchini (if using) to the pan. Continue sautéing for about 2 minutes.
Briefly cover the pan with a lid for 2-3 minutes. This will help cook the broccoli and steam the tempeh.
Remove the lid and add minced garlic and minced ginger. Sauté again until fragrant. Add a little more oil or a splash of water if anything sticks.
Incorporate the cold rice into the pan. Drizzle soy sauce, maple syrup, and garlic chili sauce over the mixture.
Sauté until everything is coated, and the rice has absorbed the sauces, appearing glossy.
Serve the Vegetable Tempeh Fried Rice as desired.