Fried Rice with Tempeh and Peanuts
2 cups cooked, cold long-grain white rice
1/4 cup canola oil
1 clove garlic, minced
1 seeded and diced green bell pepper
1/4 pound chopped mushrooms
1/2 pound cooked tempeh
1/2 cup salted and roasted peanuts
2 tablespoons soy sauce
1-2 tomatoes, in wedges
cucumber, in slices
egg replacer, equivalent of 2 eggs, or scrambled tofu, optional
Before starting, cook and chill rice.
If using scrambled tofu, prepare beforehand.
Cube and saute tempeh.
Rub cooked rice with wet hands so all grains are separated; set
aside. If using egg replacer, in a small bowl, lightly beat with
(If using egg replacer, mix replacer with 1/4 teaspoon salt. Place
wok over medium heat; when hot, add 1 tablespoon oil. When oil is
hot, add egg replacer and cook, stirring occasionally, until soft
curds form; remove from wok and set aside. If using scrambled tofu,
use your favorite recipe.)
Heat wok to medium-high; add 1 tablespoon oil to wok (this will be
the second tablespoon of oil if you cooked the egg replacer in the
wok). When oil is hot, add onion and garlic. Stir fry until onion
is soft; then add bell pepper, mushrooms, tempeh, and peanuts.
Stirfry until heated through, about 2 minutes. Remove from wok and
Pour remaining 2 tablespoons oil into wok. When hot, add rice and
stir fry until heated through, about 2 minutes. Stir in tempeh and
soy. If using scrambled tofu or egg replacer, stir into mixture
until curds are in small pieces. Garnish with tomato and cucumber