Beet Fried Rice

Beet Fried Rice

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4


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


  • 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.
  • 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.
  • 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.
  • Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.
Keyword Beets, Bell Pepper, Broccoli, Cabbage, Garlic, Ginger, Lime, Onion, Orange, Pineapple