Mushroom Pineapple Fried Brown Rice With Tempeh - cooking recipe

Ingredients

1 1/2 - 2 cups cooked brown rice
1 cup mushroom, chopped
1 cup red bell pepper, chopped
4 scallions, sliced (some of the green reserved for topping)
1 cup pineapple, chopped
1 teaspoon canola oil
1 teaspoon sesame oil
1 (8 ounce) package tempeh
1/4 cup soy sauce
water
white pepper, to taste

Preparation

Cut the block of tempeh into 1/2 \" cubes.
In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
Simmer for about 10 minutes.
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.
Toss in the pineapple and simmered tempeh cubes.
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.
Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.