WHAT YOU NEED
1 package of tempeh, cut into small pieces
2 cups stock or water
1 cup brown rice, cooked in 2 cups broth
1 T sesame oil
1/2 small onion, chopped
4 carrots, finely chopped
1 green pepper, chopped
6 cloves garlic, finely chopped
2 t ginger powder
1 cup frozen peas
1/4 cup low sodium tamari (more to taste)
2 cups red cabbage, finely chopped
1 cup kimchi, finely chopped (optional)
2 T butter of choice
1/2 - 1 t salt, to taste
HOW TO MAKE
Begin boiling your rice in stock, 1 cup dry makes about 3-4 cups cooked. You will need 2 1/2 cup cooked for this meal!
On medium heat, saute sesame oil with onion until fragrant ~3 minutes. Add the carrot + pepper and saute for ~10 minutes on medium-low.
In a separate pan, boil 2 cups stock or water, add in tempeh (cut into small pieces). Allow to boil in the stock for 10 minutes, remove with a slotted spoon and place in the pan with the vegetables.
Add the garlic, ginger, tamari, peas, cabbage, kimchi, and salt. Toss to combine.
Add in rice, it should be close to 2 1/2 cups cooked (but the kind of rice will dictate, so be sure to measure) and butter, toss again to combine.
Taste test, adding more tamari, salt, or butter to your preference.
Top with green onions, sriracha, and red chili flakes.