INGREDIENTS
Leftover white or brown rice (Amount: however much you have leftover!)
1 shallot, diced
1 large heirloom tomato (or 2 medium sized tomatoes), cubed
1 sweet bell pepper, diced
¼ cup red onion, diced
15 cloves of garlic, minced
3 tbsp sesame oil
2 tbsp water
½ cup tempeh
⅙ cup Bragg’s liquid aminos or tamari
Juice of ¼ lemon
1 tsp ground black pepper
2-4 portobello mushrooms (1 per person)
Kernels of 1 ear of corn
1 avocado, sliced
DIRECTIONS
Crunchy garlic
- Put 8 cloves of garlic (that has been minced) into a small frying pan with 1 tbsp of sesame oil and turn heat to medium.
- Cook for 5 minutes or until golden brown, stirring occasionally.
- Strain oil. Set aside crunchy garlic.
Fried Rice
- Add shallot, tomato, red onion, 2 cloves of garlic, and the rest of the sesame oil to a wok or saucepan. Turn to medium heat and cook for 15 minutes, stirring occasionally.
- Start cooking portobello mushrooms in a separate pan (see below how to cook the mushrooms).
- After 15 minutes, add rice, lemon, Bragg’s liquid aminos, and 2 cloves of garlic to vegetable mix, stirring frequently for 5 minutes.
- Add tempeh and mix well until cooked (about 5 minutes).
- Turn off heat. Let cool for several minutes, then add the remaining raw garlic, half of the crunchy garlic, and corn.
- With a measuring cup, small glass, or container, scoop 1 cup of fried rice onto each plate on top of portobello mushroom. Sprinkle on remaining crunchy garlic on top of each plate. Add sliced avocado on the side.
Mushrooms
- While the veggies of the fried rice are cooking, add a whole portobello mushroom and 1 tbsp of water to another pan.
- If you notice that it is getting dry, squirt water into the pan as needed. Make sure that you can always see liquid in the pan or the mushroom will easily burn.
- Cover for 4 minutes. Then, flip mushroom and cover for another 4 minutes. Set aside on serving plate when finished cooking. Repeat for each serving.
Source : Yummly
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