Tempeh Fried Brown Rice
There have been a lot of requests for healthier island-style dishes so I wanted to share this Tempeh Fried Brown Rice recipe for those looking for an alternative to the traditional greasy fried rice.
- 2 cups of cooked brown rice
- 1 1/2 oz.) natto, or 1/3 cup crumbled tempeh, or 1/2 cup shelled edamame
- Approx. 1 cup chopped green onions
- Approx. 1 cup chopped vegetables (peppers, carrots, greens, broccoli)
- 1 Tbs. vegetable oil or light olive oil
- A few drops of sesame oil
- 2 Tbs. pre-cooked hijiki, optional
- 2 Tbs. Aloha shoyu
- Salt and pepper to taste
Chop up all the vegetables.
Heat up a wok or large non-stick frying pan with 1/2 of the vegetable oil. Add the green onions and the vegetables, and sauté until the vegetables are a little limp.
Add the natto or tempeh, and 1 Tbs. of soy sauce. Sauté until the stickiness of the natto has dissipated. Add the sesame oil.
Add the rest of the oil and the rice. Stir-fry until the rice and the other ingredients are evenly mixed. Push the mixture to one side, and add the rest of the soy sauce to the bare surface of the pan. Add the hijiki if you have it. Stir-fry a couple of minutes more until everything looks and smells toasty. Season with pepper (probably needed) and salt (probably not needed - taste some before adding!); let cool before packing in a bento box.
Sprinkle with some toasted sesame seeds or gomashio.