1-2 cups leftover sushi rice (or whatever rice you have cold in the fridge)
1/2 block of tempeh (or tofu or beans)
1 zucchini, chopped
1 tomato, chopped
1 teaspoon peanut oil
1/4 teaspoon sesame seed oil
sprinkle of: sesame seeds, onion powder, garlic powder
a squirt of hot chili sauce
1 teaspoon fresh ginger, chopped
a few shitake mushrooms, chopped
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 teaspoon reduced-sodium soy sauce
A note: I make this a few days after I make sushi, with all of my leftover ingredients. I usually start with pre-marinated shitake mushrooms (with the ginger, a bit of soy sauce and a bit of rice vinegar). It's a great way to make a filling meal when you are out of nori.
Toss the tempeh, vinegar and oils in a pan. When tempeh starts to fall apart, add veggies and rice.
Stir often until veggies are al dente. Ensure that all tempeh is crumbled.
Leave it alone for 5-10 min so it can "fry" a bit and turn golden on the bottom.
Add peanut butter. Stir.
Leave alone again for 5 min.
Let cool and enjoy!