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Beet Fried Rice

Beet Fried Rice

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Beets and Aromatics:
  • 1 1/2 tbsp. coconut oil
  • 340 g. beets peeled and finely diced ( 2 medium-sized beets)
  • 1 inch ginger peeled and minced
  • 2 cloves garlic minced
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground turmeric
  • 1/8 tsp. ground black pepper
  • 3 tbsp. Thai red curry paste
For the Stir-Fry:
  • 1 crown broccoli cut into florets
  • 1 bell pepper cut into strips
  • 1 onion sliced
  • 1/2 small head purple cabbage chopped
  • 3 cups cooked brown rice
  • 1/2 cup diced pineapple
For the Sauce Mixture:
  • 1/4 tsp. fresh orange juice
  • 2 tbsp. fresh lime juice
  • 1/4 cup low-sodium soy sauce

Method
 

  1. Heat the coconut oil in a large, wide pan over medium-high heat. Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften. Add the ginger and garlic and cook for 30 seconds, until fragrant.
  2. Add the cumin, coriander, turmeric, and black pepper, and stir. Immediately add the Thai red curry paste. Cook, stirring constantly, for about 2-3 more minutes or until fragrant.
  3. Next add your vegetables to the pan and stir well; continue to cook while stirring frequently until the vegetables have turned bright in color and are crisp-tender. Add the cooked rice and diced pineapple and stir to combine. Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
  4. Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.

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