Tempeh & Fried Rice with Vegetables

Gather energy inwards with foods that warm your core, keep your organs strong, and help ward off colds and flu.

Serves 4 people

Ingredients

  • 2 cups Tempeh cut into bite-size pieces

  • 4 teaspoon sesame oil

  • 2 cloves garlic

  • 1 teaspoon minced ginger

  • ½ teaspoon dried oregano

  • 1 cup sautéed carrots, yellow zucchini, and onions

  • 2 cups cooked brown rice

  • 2 teaspoons tamari

  • 1 tablespoon water

  • 1 teaspoon brown rice vinegar

Heat the 2 teaspoons of oil in a skillet over medium heat and add the Tempeh pieces. Cook until lightly browned and set aside. Add the second 2 teaspoons of oil to the pan and add the minced garlic, ginger and cook for 15 seconds. Stir in oregano and vegetables. Mix through. Stir in rice and tempeh, turn the heat down and cook for 10 minutes. Combine tamari, water, and brown rice vinegar and add to rice. Cook for a further 5 minutes and serve.  Note: Any combination of sautéed vegetables may be added.

* Note: Change tempeh to chicken or fish for a different protein.

Photo: Thank you Cottonbro — Pexels

kim williams