| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 10g | 2g | 53g |
| sugars | fibre | protein | salt |
| 10g | 4g | 11g | 1.2g |
Imagine biting into a flavorful mix of vegetables, fresh cubed tofu, and perfectly cooked rice, finished with an exciting pop of sweet, juicy pineapple. You’re tasting the Vegetarian Fried Rice with Fingerroot and Soy Sauce, a fruit-forward adaptation of a classic Asian recipe that I’ve fallen head over heels for. 
Adventure in Every Bite
My love for this dish isn’t simply about the explosion of flavor. As someone who takes inspiration from the great outdoors, this dish epitomizes adventure. From the moment you start mincing the fragrant fingerroot, an herbaceous rhizome native to Southeast Asia rarely found in Western recipes, you’ll instantly be transported to exotic locales. Much like a hike in a new forest, experiencing this unique flavor profile is a journey I relish taking.
Though it’s distinctly different from the game meats and trout dishes traditional to the Rockies, it resonates with me in the same way. It celebrates nature’s bounty, bringing together ingredients that might seem unlikely, but work in beautiful unison. Much like how Gordon and I, coming from vastly different backgrounds, blend together in a loving symphony of shared dreams and common goals.
The Health Benefits:
As a cool bonus, Vegetarian Fried Rice with Fingerroot and Soy Sauce is not only delicious to taste but also tremendously healthy. It’s packed full of proteins from tofu, vitamins and fiber from an array of colourful vegetables, and a dash of healthy fats from vegetable oil. Pineapple, apart from bringing a sweet twist to the dish, delivers your body a dose of Vitamin C, manganese, and Bromelain – an enzyme known to aid digestion. Not to forget the magic ingredient: the fingerroot, a power-packed herb known for its anti-inflammatory, anti-allergic, and antioxidant properties.
For those of you who are devout carnivores, do not dismiss this as merely a vegetarian offering. The savory flavors, textures, and overall satisfying profile of this dish can stand toe-to-toe with the heartiest of game meats or trout dishes.
If you are vying for a full-fledged Asian meal, pair this vegetarian fried rice with a tofu stir fry or a bowl of quick vegan Pho. It echoes wonderfully with other Asian inspired dishes sure to please both the vegetarian and the hardcore meat-lover in your life.
I hope you love this recipe as much as I do. It’s truly a treasure that celebrates diversity, health, and tantalizing flavors in every bite. Happy cooking!
What You’ll Need
- 3 cups of cooked rice
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 fingerroot, minced
- 1 cup firm tofu, cubed
- 1 medium carrot, finely chopped
- 1 medium bell pepper, finely chopped
- 1 cup frozen peas
- 1 cup pineapple chunks
- 3 green onions, chopped
- ¼ cup Soy sauce
- 1 teaspoon sugar
- Freshly ground pepper to taste
- Sesame seeds for garnish
Method
Step One
Start by preheating a large pan or wok over medium heat. Once hot, add 2 tablespoons of vegetable oil. Let it heat up.
Step Two
Add the minced garlic and fingerroot into the pan. Sauté them until they’re fragrant.
Step Three
Add the firm tofu cubes to the pan. Sauté until they’re browned on each side. Then, move the tofu to the side of the pan.
Step Four
Add into the empty side of the pan the finely chopped carrot and bell pepper, along with the frozen peas. Stir-fry until the vegetables have softened.
Step Five
Mix in the cooked rice, pineapple chunks, and chopped green onions. Stir-fry for a couple of minutes, allowing the rice to warm up properly.
Step Six
Drizzle the soy sauce over the rice and vegetables. Sprinkle in the sugar and stir until everything’s completely incorporated.
Step Seven
Season with freshly ground pepper to taste. Continue to stir-fry for another couple of minutes.
Step Eight
Once done, turn off the heat. Transfer the vegetarian fried rice into a serving dish or portion out into bowls. Garnish with sesame seeds before serving.
