Fried Rice with Tempeh

Leftover rice in the fridge?  Then it’s time to whip up some of your favorite Chinese restaurant’s fried rice all in your own kitchen.

Fried rice is one of the best ways to quickly use up yesterday’s rice.  For one, it takes only a handful of minutes to make.  And two, it tastes so good that it will be in your stomach before too long. Good fried rice is never given the time to hang out with those other leftovers rotting away in the back of your fridge.  (Sorry if that gives you a bad image. But we all know that wasted food is never good food.)

For my fried rice, I’ve added some marinated tempeh and portobello mushrooms for a “meaty” vegetarian delight.  I speckled in some of that essential green color with a few cups of napa cabbage and some sprinkled chopped chives on top.  The end result is a healthy brown rice dish that breathes of gingery, sesame, Asian flavor.  Eat up, or save some for later, serving any leftovers warm or at room temp.

Fried Rice with Tempeh

(Serves 5)

For the tempeh:

• -8 0z. tempeh, cubed
• -2 tsp. sesame oil
• -3 Tbsp. soy sauce
• -4 cloves garlic, minced
• -2 tbsp. ginger, minced
• -1 tsp. vinegar
• -1 tsp. honey

Combine all of the ingredients in a bowl, and let marinade for at least 2 hours.

For the rice:

• -3 cups cooked brown rice
• -1 large onion, chopped
• -6 oz. portobello mushrooms, sliced
• -3 cups napa cabbage, chopped
• -1 Tbsp. olive oil
• -1 tsp. sesame oil
• -1 Tbsp. soy sauce
• -Scallions or chives, chopped, for topping
• -Salt and pepper, to taste

In a large skillet, heat oil over medium-high heat.  Add onions, with a dash of salt and pepper, and saute 5 minutes.  Add tempeh plus marinade.  Saute 2 minutes.  Stir in mushrooms, cooking until mushrooms begin to become tender, 3-4 minutes.  Add cabbage, sesame oil, and soy sauce.  Cook until cabbage is wilted.  Stir in rice, and saute another 2-3 minutes, until rice is heated through.