Beet Fried Rice

Adapted from: https://yupitsvegan.com/beet-fried-rice/ 

Ingredients

For the beets and aromatics:

• 1 and ½ tbsp coconut oil
• 340 g beets peeled and finely diced (2 medium-sized beets)
• 1 inch ginger peeled and minced
• 2 cloves garlic minced
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground turmeric
• ⅛ tsp ground black pepper
• 3 tbsp Thai red curry paste

For the stir-fry:

• 1 crown broccoli cut into florets (or other green veggie like asparagus)
• 1 bell pepper cut into strips
• 1 onion (any colour) sliced
• ½ small head purple cabbage chopped
• 3 cups cooked brown rice
• ½ cup diced pineapple

For the sauce mixture:

• ¼ cup freshly-squeezed orange juice
• 2 tbsp freshly-squeezed lime juice
• ¼ cup soy sauce

Instructions

1. 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, garlic and cook for 30 seconds, until fragrant.
2. 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.
3. 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.
4. Served warm, garnished with chopped scallions, toasted cashews, and other accompaniments as desired.