The secret to this simply, tasty stir-fry is speed.
Have all the ingredients prepared before you heat the pan, and work quickly.

Serves: 3-4; Time: 20 minutes

• 5-6 ounces tempeh
• 3 tablespoons oil
• 2 cloves garlic, minced
• 1 1/2 cups cooked brown rice, well cooled or chilled
• 1/2 cup chopped scallion
• 2 teaspoons natural soy sauce

To prepare the tempeh, cut it into pieces each about 1/2-inch by 1 inch.
Soak the pieces briefly in salted water (in a bowl combine 1 teaspoon sea salt with 1 cup cool water), pat dry, and deep- or pan-fry them in any light oil until golden.
Drain on paper.

Place a wok or skillet (same one used for tempeh is fine) over medium heat and add the 3 tablespoons oil.
Add garlic and saute for 15 seconds.

Add the rice and stir-fry for 2 minutes.
Add the scallion, fried tempeh pieces, and the soy sauce, stir-frying until just heated through.
Serve immediately. Note: If you wish, you may scramble one egg replacer after sauteing the garlic but before adding the rice.