Cashew Nut, Pineapple And Tempeh Fried Rice

• 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 300u0b0F (150u0b0C) 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.

brown rice, water, nuts, sesame oil, onion, weight, carrot, stalk, pineapple, orange juice, ubc

Taken from tastykitchen.com/recipes/sidedishes/cashew-nut-pineapple-and-tempeh-fried-rice/ (may not work)