Cashew Nut, Pineapple and Tempeh Fried Rice

Cashew Nut, Pineapple and Tempeh Fried Rice recipe shared by Matt from Vegan.io.

Cashew Nut, Pineapple and Tempeh Fried Rice

Cashew Nut, Pineapple and Tempeh Fried Rice
 
Prep time
Cook time
Total time
 
Cashew Nut, Pineapple and Tempeh Fried Rice
Author:
Recipe type: Dinner
Cuisine: Vegan
Serves: 4 servings
Ingredients
For the Stir Fry
  • 5 oz carrot (grated)
  • 1⁄2 cup cashew nuts
  • 1 large celery (chopped)
  • 1 cup frozen green peas (defrost)
  • 1 large onion (diced)
  • 1 cup orange juice
  • 1⁄2 pineapple (diced)
  • 1 tablespoon sesame oil
  • 1⁄4 cup soy sauce
  • 10 oz tempeh (diced)
For the Rice
  • 1 cup brown rice
  • 2 cups water
Instructions
  1. Boil the rice in a big pot of water for about 30 minutes until soft.
  2. Preheat the oven to 300 F (150 degrees) and roast the cashew nuts for 3-5 minutes
  3. Use a big skillet and heat the sesame oil up and add the onion and tempeh, fry for about 10 minutes until tempeh is slightly golden and the onions are soft.
  4. After 10 minutes add the carrot, celery, pineapple and peas and fry for another 5 minutes.
  5. As last step add the liquids and the cashew nuts and mix everything well with the rice before serving.
Nutritional Info
Serving size: 4 Calories: 593 Fat: 20g Saturated fat: 4g Carbohydrates: 75g Sugar: 24g Sodium: 504.81mg Fiber: 8g Protein: 28g Cholesterol: 0mg
Cashew Nut, Pineapple and Tempeh Fried Rice

     

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