I’ve had this glorious pack of tempeh sitting in the fridge for a couple of weeks. It’s the 3-grain kind from Trader Joe’s, and I think I’ve finally found a good purpose for it…fried rice. [Note: Tempeh is a superfood of sorts, has 20 grams of protein per serving, and it takes on the flavor of whatever sauce you mix it with. Plus, it’s cheap–$1.99. Faboo!]

Chicken fried rice or anything fried rice is so tasty, and when you make it at home you can cut back on preservatives (the non-pronounceable) and fat/calories (the oily piles of the takeout version). You can also add any protein you like, so leftover chicken, pork, bacon, or shrimp are all good options. But equally as tasty are black beans, tofu, edamame, extra eggs, or tempeh. Mix and match. This is also a fun thing to make for a group or kids event, because you can set out the warm ingredients, along with a large bowl of rice, and they can top the rice with the ingredients they wish.

Example:

• 1 large bowl of rice
• 6 small bowls (scrambled eggs; cooked broccoli, cooked carrots, green peas, water chestnuts, sprouts, edamame, chopped bell pepper, onions, etc.)
• Bottle of soy sauce, teriyaki sauce, or sweet & sour sauce at the end of the ‘buffet’

OKAY, getting back to fried rice…it doesn’t have to be oily and one shade of tan…it can be fun a colorful!

Fried Rice
6-8 servings

• 4 cups cooked rice (use your favorite kind)
• 1 TB olive oil
• 2 garlic cloves, chopped
• 1/2 small onion, chopped
• 1 pound of your favorite protein (tempeh, chicken, shrimp, tofu, beef, pork, etc.)
• 3 large eggs, whisked
• 1 16-oz bag of stir fry veggies (or use fresh)
• 1 fresh veggie (a zucchini, bell pepper, cucumber, broccoli, etc.)–>This is optional, but really adds color and freshness to the dish. 
  
• 1/4 cup reduced sodium soy sauce
• Dash of pepper
• Dash of hot sauce (optional)
• wok/large saute pan & a wooden spoon + a bowl and fork/whisk for the eggs
• 1/2 cup toasted cashews (optional)