Beet Fried Rice
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
Instructions
- 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.