An innovative way of making fried rice using Beets & Edamame. This flavored rice is high in protein & very palatable for vegetarians. Cooked in Asian style.
Yes you read it right. Beetroot & Edamame Fried Rice is a possibility and a very good one too! This recipe is the outcome of me being sleepless at 3.00 am. I was just not getting any sleep while the clock ticked away. My mind was racing with different recipes I should try. I was thinking of all combinations, what would work, what would not and how the dish would turn out. While KR was sleeping peacefully, I was wide awake and thinking. Finally I created this recipe in my head and that somehow gave me immense satisfaction which led me to deep slumber. I was all perky in the morning as I knew what I am creating for lunch today.
Beets are my weakness. I have become a fan of this vegetable as I am of edamame. But about that later. Beets are so versatile. I have used them is different recipes are they have yielded great results always. Be it Beetroot Paneer Paratha, Carrot & Beetroot Hummus, Pink Spaghetti, Pink Idli or Beets Bahaar. They all are winners in their own right. Consuming Beets comes with lots of benefits. Its low in fat, full of vitamins & minerals and packed with powerful antioxidants. Plus they taste good. Coming to edamame, KR introduced me to it and I am so glad that he did. It is my new-found love. I enjoy cooking with this soybean. I always add them in pastas. Some other recipes where I have used it liberally are – Edamame and Carrot Burgers served with Almond Butter, Edamame and Spinach Soup, Sesame flavored beetroot & edamame parathas to name a few. It’s a good option for vegetarians because, its very low in Sodium, is also a good source of Dietary Fiber, Protein, Thiamin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Vitamin K, Folate and Manganese. So you can do the math and figure out what a healthy combo they are when mixed together to create a meal!
I wanted to give an Asian feel to this recipe so I added Chinese spices and in the interest of keeping this healthy, used brown basmati rice. Make a paste of onion, garlic, ginger, green chillies and almonds. Boil the beets with little salt and Homemade Turmeric Powder. Then peel and chop them finely. In a pan, heat the oil and temper the cumin seeds. Then add and fry the ground paste for 2 minutes. Now add the tomatoes and saute it for another minute.
Add the beets and the edamame. Saute this for another minute or two. Add salt, schezwan sauce and Chinese 5 spice powder. Give it a good mix. Finally add the cooked brown rice and garnish it with spring onion greens. The Beetroot & Edamame Fried Rice is ready.
The almonds in the recipe give it a nutty flavor, edamame gives it the required crunch along with the taste and the beets gives this dish its essence.
- 2 cups cooked brown basmati rice
- 1 big beet, boiled
- 1/2 cup ready to use edamame
- 1 tomato chopped
- 1 tbsp spring onion leaves
- 1 tbps Chinese 5 spice powder
- 2 tbsp schezwan sauce
- 1 tsp cumin seeds
- 1 tbsp cooking oil
- To make a paste
- 1 onion
- 4 garlic cloves
- 1 tbsp ginger paste
- 2 green chillies
- 4-5 almonds
- Make a paste of onion, garlic, ginger, green chillies and almonds. Boil the beets with little salt and Homemade Turmeric Powder. Then peel and chop them finely. In a pan, heat the oil and temper the cumin seeds. Then add and fry the ground paste for 2 minutes. Now add the tomatoes and saute it for another minute.
- Add the beets and the edamame. Saute this for another minute or two. Add salt, schezwan sauce and Chinese 5 spice powder. Give it a good mix. Finally add the cooked brown rice and garnish it with spring onion greens. The Beetroot & Edamame Fried Rice is ready.
- You can make this with regular rice as well.
You can have this rice as is or with any gravy or serve Sriracha Paneer as sides. Either ways, this is a complete meal by itself, its nutritious, appetizing and mouth-watering! So all you weight watchers, vegetarians or food lovers – do give this recipe a try. You will love it..I assure you. 🙂
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
For this recipe I recommend