Teriyaki -Tempeh Fried Rice
4 cups cooked/leftover long grain brown rice
1 package tempeh
½ a pineapple, cored and cut into ½ -inch slices
4 spring onions, chopped
2 baby bok choy
½ cup edamame
¼ cup slivered almonds
1 green bell pepper, sliced thinly
2 cups teriyaki sauce
1 T ginger, cut into a small dice
2 cloves garlic, minced
sesame seeds, for garnish
Cut tempeh into bite-sized pieces and marinate overnight in the teriyaki sauce.
Transfer the tempeh with the teriyaki into a pan and bring to a simmer, reduce heat and cover.
Grill the pineapple until it has sear marks. Break into bite-sized pieces and set aside.
In a large pan or wok add a bit of coconut oil and stir-fry the spring onions, garlic and ginger until fragrant. Add the bok choy and bell pepper. Once they soften slightly, remove and set aside. Add more coconut oil if necessary and place the pan back on the heat. Add the rice and edamame and stir-fry until hot. Add the tempeh with teriyaki and almonds. Return all the cooked vegetables and pineapple to the pan. Stir until well mixed. Garnish with sesame seeds.