Tempeh Fried Rice with Cashews
and carrots / green beans

Name: Tempeh Fried Rice with Cashews
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz Tempeh, diced (sub extra-firm tofu); 1 cup Water; 2 Tbsp + 1 Tbsp Soy sauce, low-sodium; 2 Tbsp Vinegar, rice; 8 oz Carrots, finely diced; 8 oz Green beans, finely chopped; 2 cloves Garlic, chopped; 1 cup Peas, frozen, defrosted; 3 stalks Green onions, finely chopped, white and green parts separate; 1 Limes, wedges; 2 Eggs, whisked; 1 Tbsp + 1 Tbsp Oil, cooking; 2 tsp Oil, toasted sesame; ~2 cups Cooked Basmati rice (leftover from Wednesday); 1/2 cup Cashews; for serving Hot sauce (opt)

Active: 35 Total: 35

Original GF Paleo Vegetarian

With leftover rice from Wednesday's meal, fried rice tonight feels like a natural fit! Adding vegetables, tempeh, and scrambled egg make this a colorful vegetarian twist on the classic Chinese fried rice known as Yang-Chow.
Smarts: You'll be able to coax the most flavor out of the carrots and green beans if you use fresh, but frozen vegetables will save time. Frozen vegetables will cook more quickly than the time outlined in the recipe, just be sure to defrost them first.

Dependency

Curried Lentils with Rice

Ingredients

Metric

Servings:

Tempeh Fried Rice with Cashews:

Tempeh - 8 oz , diced (sub extra-firm tofu)
Water - 1 cup
Soy sauce, low-sodium - 2 Tbsp + 1 Tbsp
Vinegar, rice - 2 Tbsp
Carrots - 8 oz , finely diced
Green beans - 8 oz , finely chopped
Garlic - 2 cloves , chopped
Peas, frozen - 1 cup , defrosted
Green onions - 3 stalks , finely chopped, white and green parts separate
Limes - 1 , wedges
Eggs - 2 , whisked
Oil, cooking - 1 Tbsp + 1 Tbsp
Oil, toasted sesame - 2 tsp
Cooked Basmati rice (leftover from Wednesday) - ~2 cups
Cashews - 1/2 cup
Hot sauce (opt) - for serving

Prep

Tempeh - Finely chop tempeh. (Can be done up to 5 days ahead)
Steam and marinate tempeh - Combine tempeh and water in a microwave-safe bowl. Cover loosely with a paper towel. Steam in the microwave on high for 5 minutes. Drain off water. Pour first portion of soy sauce and rice vinegar over tempeh and gently toss to combine. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
Carrots / Green beans / Garlic - Prep as directed. Combine carrots and green beans in one container. Store garlic in its own container. (Can be done up to 5 days ahead)
Peas - Defrost peas. (Can be done 1 day ahead)
Green onions / Limes - Prep as directed. Store separately.
Eggs - Whisk eggs with some salt and pepper.

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Make

Drain marinade off tempeh (disard marinade). Season tempeh lightly with some salt and pepper.
Heat a wok or skillet with first portion of cooking oil over medium heat. Add eggs and scramble until eggs are cooked to your liking, 2 to 4 minutes. Set scrambled eggs aside and return pan to heat.
To heated pan, add second portion of cooking oil and then tempeh, carrots, and green beans. Saute until vegetables are very tender, 6 to 8 minutes. If the pan starts to look dry, add a splash of water.
Add white parts of green onions and garlic and saute for 1 minute.
Add in second portion of soy sauce and toasted sesame oil. Cook for a minute to let liquids heat up.
Add in rice and peas. Gently fold everything together and continue cooking until heated through, ~5 minutes more.
Fold eggs into rice with green parts of green onions and cashews.
Serve rice with lime wedges, extra soy sauce, and hot sauce on the side. Enjoy!

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