Beet Fried Rice
Servings: 4
Calories: 375kcal
Ingredients
- 1.5 tbsp coconut oil OPTIONAL
- 2 beets peeled and finely diced
- 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 vegetables:
- 1 head broccoli cut into florets
- 1 green bell peppers cut into strips
- 1 onion sliced
- 1/2 head red cabbage chopped
- 3 cups cooked brown rice
- 1/2 cup pineapple diced
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1/4 cup reduced sodium soy sauce
Instructions
- Heat the coconut oil in a wok or a wide pan over medium-high heat. Add the beets and cook, stirring frequently, for 5 minutes, until beets are starting to soften. Add the seasonings and cook for 2-3 minutes until the fragrance is released. Turn off heat and set aside.
- In a separate wok or a large pan, saute the rest of the vegetables for 5-7 minutes, until bright and crisp-tender. Mix in the cooked rice and diced pineapple. Add the lime and the orange juice, and the soy sauce to the pan and cook, stirring frequently, until heated through.
- Turn the heat off and carefully stir in the beets. Serve warm.
Nutrition
Calories: 375kcal | Carbohydrates: 69g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Sodium: 647mg | Potassium: 1169mg | Fiber: 12g | Sugar: 16g | Vitamin A: 4865IU | Vitamin C: 259mg | Calcium: 170mg | Iron: 4mg
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