I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.
