Cashew Nut, Pineapple And Tempeh Fried Rice Recipe

Name: Cashew Nut, Pineapple And Tempeh Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Rice; 2 cups Water; 1/2 cups Cashew Nuts; 1 Tablespoon Sesame Oil; 1 whole Large Onion, Diced; 10 ounces, weight Tempeh, Diced; 5 ounces, weight Grated Carrot; 1 stalk Large, Celery, Chopped; 1/2 whole Pineapple, Diced; 1 cup Defrosted Frozen Green Peas; 1 cup Orange Juice; 1/4 cups Soy Sauce

Servings: persons

1 cup Brown Rice
2 cups Water
1/2 cups Cashew Nuts
1 Tablespoon Sesame Oil
1 whole Large Onion, Diced
10 ounces, weight Tempeh, Diced
5 ounces, weight Grated Carrot
1 stalk Large, Celery, Chopped
1/2 whole Pineapple, Diced
1 cup Defrosted Frozen Green Peas
1 cup Orange Juice
1/4 cups Soy Sauce

1
Boil rice in a big pot with water for about 30 minutes until soft.
2
Preheat oven to 300u00b0F (150u00b0C) and roast cashew nuts for 3-5 minutes.
3
Use a big skillet and heat sesame oil. Add onion and tempeh, fry for about 10 minutes until tempeh is slightly golden and onions are soft.
4
After 10 minutes, add carrot, celery, pineapple and peas. Fry for another 5 minutes.
5
Finally, add the liquids and cashew nuts and mix everything well with the rice before serving.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Brown Rice, 2 cups Water, 1/2 cups Cashew Nuts, 1 Tablespoon Sesame Oil, and more.

Yes, Cashew Nut, Pineapple And Tempeh Fried Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Nut, Pineapple And Tempeh Fried Rice

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