Brown rice is infused with sesame and peanut flavors then tossed with carrots, peas and pineapple. Tempeh takes on the sweet and smoky sauce beautifully before the dish is topped with toasted almonds. This recipe comes to us from Marti of Tofu ‘n Sprouts!
- 1/4 cup maple syrup
- 1/4 teaspoon liquid smoke flavoring*
- 1/4 cup apple cider vinegar
- 1/4 cup white wine
- 1/4 cup water
- 6 ounces tempeh, cut into bite sized cubes
- 2 teaspoon toasted sesame oil
- 2 teaspoon peanut oil
- 4 cups brown rice, cooked
- 1/2 cup carrots, coarsely shredded
- 1/4 cup green onion, chopped
- 1 tablespoon brown sugar
- 1/2 cup pineapple pieces, well drained
- 1 cup frozen peas, thawed
- low–sodium soy sauce, to taste
- 2 tablespoons almonds, toasted
*liquid smoke is smoke flavor that has been condensed to a liquid and stripped of the tar and carcinogens found in smoke. It can be found near hot sauces in most grocery stores.
Prepare a large skillet with a little cooking spray or oil. Mix maple syrup, liquid smoke, cider vinegar and wine or water in the prepared skillet over medium heat.
Place tempeh pieces into the maple sauce and simmer, uncovered, for about 10 minutes, or until the sauce becomes thick and sticky.
Heat the peanut and sesame oils in a large skillet or wok over medium heat. Place the cooked brown rice in the wok and stir to coat the rice.
Add carrots, peas, onions, pineapple, brown sugar and thawed peas to the rice. Cook over medium-high heat, scraping the pan regularly, for 5-7 minutes, or until the rice starts to become crispy and caramelized.
Place the tempeh pieces to the wok. Add about half of the maple sauce so that the rice and tempeh are coated and sticky. Add more of the maple sauce if necessary to coat the rice and set the rest aside. Cook over medium heat, stirring to combine, for 3-5 minutes or until tempeh is thoroughly heated.
Season fried rice to taste with low-sodium soy sauce. Sprinkle with toasted almonds and enjoy!