Mushroom Pineapple Fried Brown Rice With Tempeh
Tempeh is a traditional Indonesian soy product that is made from fermented soybeans. It is a great source of plant-based protein and adds a delicious nutty flavor to dishes.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup Brown Rice
- 8 ounces Tempeh
- 2 cups Mushrooms
- 1 cups Pineapple
- 1 cup Carrots
- 1 cup Peas
- 2 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 clove Garlic
- 1 teaspoon Ginger
- 0.5 cup Scallions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Vegetable Oil
Instructions
- Cook the brown rice according to package instructions. Set aside.
- Cut the tempeh into small cubes and sauté in a pan with vegetable oil until golden brown. Set aside.
- In the same pan, add sesame oil and sauté garlic, ginger, and scallions until fragrant.
- Add mushrooms, carrots, and peas to the pan and cook until vegetables are tender.
- Add cooked brown rice, pineapple, soy sauce, salt, and black pepper to the pan. Stir-fry for a few minutes until well combined.
- Finally, add the sautéed tempeh and mix everything together.
- Remove from heat and let it rest for 5 minutes before serving.
- Garnish with additional scallions if desired.
- Enjoy your Mushroom Pineapple Fried Brown Rice With Tempeh!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 52g18%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.