Start by removing whole tempeh from its packaging, and pat it dry with paper towels if necessary. Slice all the tempeh into thin, julienne strips and add the pieces to a bowl. Douse the tempeh slices in soy sauce and minced garlic, then gently stir the ingredients to coat the tempeh. Put the bowl of tempeh in your refrigerator to marinate for at least 30 minutes or longer.

After the tempeh marinates, prepare the other ingredients by slicing the red bell pepper into thin, long strips. Slice the bok choy and the mushrooms thin as well. Begin heating the first amount of sesame oil in a seasoned wok or large saute pan on high heat, then add the vegetables to the wok. Add raw ginger and garlic to the wok, and cook the vegetables down in the oil until they are tender and browned.

Once the vegetables are stir-fried, transfer them to a large plate. Return the wok to your stove on high heat, then add the sliced tempeh from your refrigerator to the wok. Like the vegetables, cook the tempeh until it turns brown all over. You want the excess marinade to caramelize the tempeh on your stove. Transfer the cooked tempeh on top of the vegetables of the main dish.

Begin heating the second amount of sesame oil in your wok or pan over high heat for the third time. This time, add cauliflower rice to the hot oil (you can use raw or frozen cauliflower rice). Cook the rice in the oil until all excess moisture has evaporated, then add soy sauce. Fry the rice in the soy sauce until the rice is golden brown all over. Make a well in the middle of the rice, and crack an egg into the center. Stir the egg as it scrambles in the heat, then mix it into all of the fried rice.

Serve all the cauliflower fried rice on the side of the dish of tempeh stir fry. This meal is best served family-style. Otherwise, it can be divided into meal prep containers or Tupperware for the week. You can garnish the stir fry with chopped green onions, sliced chili peppers, chili sauce, or another favorite Keto sauce.