Pineapple-fried rice with asparagus and tempeh
1-2 Tbsp. heat-tolerant oil (I used coconut)
8 oz. tempeh (I used Spicy Veggie. They're not kidding about the "spicy."), cut in thin, bite-sized pieces
1 tsp. red curry paste (I think Indian-style yellow curry powder is actually more authentic--at least that's what the Thai chef told us to use at the cooking class I went to a couple weeks ago--but I didn't have any.)
1 tsp. turmeric (omit if using curry powder, but use more powder)
1-2 Tbsp. minced garlic
1 tsp. grated ginger or galangal
1 medium carrot (mine were white/yellow--that's why they're hard to see), julienned
3 green onions, thinly sliced (whites and greens)
1/2 lb. asparagus, trimmed and cut in 1" pieces
8 oz. canned pineapple with juice (if it's in rings cut it small but save the juice)
1-2 Tbsp. soy sauce (I used low sodium)
3-4 cups cooked rice (I used short-grain brown rice. The aforementioned Thai chef was quite firm that fried rice is best made with leftover rice, not freshly made.)
3-4 radishes, julienned (optional)
In a large (at least 12") skillet, fry the tempeh in the oil over medium heat until lightly browned all over. Add the curry paste, turmeric, garlic, and ginger, and saute briefly. Add the carrot, green onions, and asparagus, and saute about 5 minutes or until veggies are bright and just tender. Increase the heat to medium-high. Add the pineapple along with the juice and the soy sauce. Stir well to combine. Add the rice and cook for a few minutes, stirring frequently to mix everything well. Add radishes at the last minute and serve. This should serve 2-3, depending on how much rice you use and how hungry everyone is.
This really should have cilantro also, but I didn't have any. Thai basil, too. The veggies could be nearly anything you've got handy.