Beetroot Fried Rice - LAB SQUEEZED™

Beetroot Fried Rice


For the beets and aromatics:

◗1 and 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 (any color) sliced

◗1/2 small head purple cabbage chopped

◗3 cups cooked brown rice

◗1/2 cup diced pineapple


For the sauce mixture:

◗1/4 cup freshly-squeezed orange juice

◗2 tbsp freshly-squeezed lime juice

◗1/4 cup low-sodium soy sauce


  1. Cook the rice before or during the preparations below.
  2. Heat the coconut oil in a large, wide pan over medium-high heat.
  3. Add the diced beets and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften.
  4. Add the ginger and garlic and cook for 30 seconds, until fragrant.
  5. 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.
  6. 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.
  7. Add the cooked rice and diced pineapple and stir to combine.
  8. Finally, add the sauce to the pan and cook, stirring frequently, until hot throughout.
  9. Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.

Thanks to Yupitsvegan for this yummy recipe.