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    You are in: Home / Recipes / Mushroom Pineapple Fried Brown Rice With Tempeh Recipe
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    Mushroom Pineapple Fried Brown Rice With Tempeh

    Mushroom Pineapple Fried Brown Rice With Tempeh. Photo by Kozmic Blues

    1/1 Photo of Mushroom Pineapple Fried Brown Rice With Tempeh

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Kozmic Blues's Note:

    This was made entirely from leftovers I had in the fridge last night. I'm a sucker for NEVER letting anything go bad in the fridge, especially yummy leftover veggies like mushrooms, red peppers, scallion and juicy pineapple! Simmering the tempeh cubes in some tamari or soy sauce gives the cubes a real rich flavor. I might add a drop or two of liquid smoke next time.

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    Units: US | Metric


    1. 1
      Cut the block of tempeh into 1/2 " cubes.
    2. 2
      In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
    3. 3
      Simmer for about 10 minutes.
    4. 4
      In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
    5. 5
      Toss in the pineapple and simmered tempeh cubes.
    6. 6
      Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
    7. 7
      Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.

    Ratings & Reviews:


    Nutritional Facts for Mushroom Pineapple Fried Brown Rice With Tempeh

    Serving Size: 1 (173 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 172.6
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 677.1 mg
    Total Carbohydrate 21.5 g
    Dietary Fiber 2.2 g
    Sugars 4.0 g
    Protein 10.3 g

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