Vegan Beet Fried Rice
Serves: serves 4-6
  • 4 beets, with greens (about 2 to 2½ inches in diameter), rinsed in cool water
  • 1 bunch scallions, chopped (use both white and green parts)
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbsp sesame oil
  • 3 cups leftover cooked rice
  • ½ cup low-sodium soy sauce
  1. Separate the beets from the greens. Dice the beets (about ¼-inch dice). Set aside in a large bowl. Separate the beet greens from the stems and set aside. Chop the stems and add to the bowl with the beets. Add the chopped scallions to the bowl, and the minced garlic.
  2. Heat the olive oil in a large skillet or saute pan with a lid set over medium heat. (Mine is about 15-inches in diameter, and has a 6-quart capacity. A wok would work as well.) Add the beet mixture to the pan and season with salt and pepper. Cover and cook, stirring occasionally, until the beets are tender -- about 10-12 minutes.
  3. While the beets are cooking, chop the beet greens. When the beets are tender, add to the pan and cover again. Cook for 5-6 minutes, or until wilted. Stir to combine.
  4. Push the veggies to one side of the pan. Add the sesame oil, and then the rice. Toss together and let fry slightly, then combine with the veggies. Drizzle with soy sauce and stir to combine.
  5. Leaving the pan uncovered, cook, stirring occasionally, until the liquid evaporates.
Recipe by Maine Course at