Peanut Tempeh

In a small saucepan, combine the basmati rice, 1¼ cups water, and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 13 to 15 minutes.

Cut the tempeh into thin triangles. Chop the broccoli florets into small, bite-sized pieces. Peel the mango, carefully slice the flesh off the seed, and then dice into ½ inch pieces. Thinly slice the scallions.

Place a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, add the cut tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, about 3 to 4 minutes per side. Transfer crispy tempeh to a plate.

Toss the crispy tempeh in peanut sauce and cover to keep warm.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the broccoli and cook until bright green and crisp-tender, about 3 to 4 minutes. Add the cooked rice, diced mango, green peas, and tamari to the skillet, and toss to combine. Cook until the rice begins to sizzle, about 2 to 3 minutes. Taste and season with salt and pepper.

Reserve 1 tbsp of sliced scallion for garnish. Add the remaining sliced scallion to the skillet and toss to combine. Divide the green fried rice between large plates. Top with the peanut tempeh and sprinkle with reserved scallions.