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Lilly’s Table

 
 
Red Chili Green Beans
Sesame Crusted Tofu
© Lillys-Table.com Photo of Beet Fried Rice
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Beet Fried Rice

from Sesame Tofu with Beet Fried Rice & Red Chili Green Beans, the Week of June 22, 2014.
View the previous or next recipe for this meal.

Red stained, flavorful brown rice is a perfect side to any Chinese-style dish. A critical part of fried rice, is using day old, slightly dried out rice. If you didn’t make it the day before, cook it an hour or two ahead, spread it out on a baking sheet to dry out in the fridge. Use the beet greens for the greens or substitute chard or kale if your greens were purchased topless. The fish sauce is optional, but certainly adds the authentic flare to the dish. Simply adjust not using the fish sauce with a bit more salt to taste. Skip the egg to make it vegan, a sauté of tofu or crumble of cashews are a nice substitute.

Ingredients

  • 2 tablespoons coconut oil, or your preferred oil, divided
  • 1 egg, beaten
  • 2 cups beet, peeled and diced into 1/2 inch small pieces
  • 3 tablespoons soy sauce, divided, or gluten-free tamari
  • 3 cups brown rice, cooked
  • 2 cloves garlic, minced
  • 1 inch piece fresh ginger, peeled and minced
  • 1 teaspoon fish sauce , optional or an extra pinch of salt instead
  • 2 cups greens, shredded
  • ½ cup water
  • 1 pinch salt, more to taste if not using the fish sauce

Serving Size: 3 People

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Preparation Instructions

In a wok or large skillet over medium-high heat, drizzle in a splash of the coconut oil. Once it is hot, pour the beaten egg into the skillet and spread around by moving the pan to create a thin pancake. In about 10-30 seconds it will have cooked through. Remove from the pan, cut into thinner strips and set aside.

Pour in another splash of coconut oil (about half of the remaining amount). Once it is hot again, add in the small beet cubes and sauté lightly on each side until evenly seared, about 4-6 minutes. Pour in half of the soy sauce and the water and allow the beets to steam until more tender and cooked through. Add more water if needed, especially if the cut of your beet is a bit larger. Once the beets are tender to the bite, add the remaining coconut oil, garlic and fresh ginger. Toss for about 30 seconds and then sprinkle in the cooked brown rice.

Press the rice into the hot pan for about a minute until it starts to crisp slightly. Toss in the pan and repeat until the brown rice is crisping up and cooking through. Sprinkle the remaining soy sauce and fish sauce, if using. Continue to sear and toss the rice until it is your desired crispness. Taste. Add more salt, soy sauce or fish sauce as desired.

Fold in the shredded greens, allow to wilt slightly and then toss in the egg pieces. Serve piping hot.