Tempeh Fried Rice [WF/GF/DF]
Meat eaters can replace tempeh with ham or cooked chicken, if desired.
Ingredients
2 tablespoons vegetable oil
4 eggs, beaten or 1 cup egg substitute
1 teaspoon sesame oil
2 cups frozen peas
1/2 cup sliced fresh mushrooms
1/3 cup sliced green onions
1 (8-ounce) package tempeh, diced
2 1/2 cups cooked rice (about 1 1/4 cups uncooked)
3 tablespoons wheat-free tamari
Instructions
Heat a large nonstick skillet or wok over medium heat; add 1 tablespoon vegetable oil. When oil is hot, pour in eggs. Tip pan to form a thin sheet of egg. Fry lightly on one side; flip and cook other side 1 minute. Remove egg; cool. Slice into thin strips.Heat remaining 1 tablespoon vegetable oil and sesame oil in skillet; cook peas, mushrooms and green onions, stirring occasionally, 2 to 3 minutes or until mushrooms are soft. Add remaining ingredients including eggs; cook, stirring frequently, until hot.