This recipe is a great way to use up leftover rice from the day before. We’ve added the rice to seasonal veg and seasoned with coconut aminos. We’ve also marinated the tempeh in coconut aminos and fried it in coconut oil. This uber local tempeh we stock from Wilder Foods is the best we’ve tasted outside of Asia. It’s the perfect texture and both soy and gluten free!
The amount of coconut aminos you use is up to your own taste. Treat it the same way your would soy sauce.
Ingredients
cooked leftover rice (we used medium grain brown rice)
1 spring onion, finely chopped
3 silverbeet leaves and stalks, roughly chopped
1 carrot, grated
1 garlic clove, crushed
coconut aminos
1 piece of tempeh
handful of pumpkin seeds
1/2 avocado, sliced
Method
1) Slice the tempeh into strips and marinade in coconut aminos
2) Fry the tempeh in coconut oil in frypan over medium-high heat. You want each side to be brown and crispy. Then set aside.
3) Sauté the garlic and veggies in the same pan in a little more coconut oil. Then add the pre-cooked rice and seeds and drizzle over more coconut aminos. Cook till just heated through.
4) Serve the tempeh on top of the rice and veggies and top with sliced avocado. Enjoy!