Beetroot Fried Rice

makes 4 servings

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

Method

• 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 colour 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.