Cashew Nut, Pineapple and Tempeh Fried Rice
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
Boil the rice in a big pot of water for about 30 minutes until soft.
Preheat the oven to 300 F (150 degrees) and roast the cashew nuts for 3-5 minutes
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.
After 10 minutes add the carrot, celery, pineapple and peas and fry for another 5 minutes.
As last step add the liquids and the cashew nuts and mix everything well with the rice before serving.