Beetroot Fried Rice

 

 

 

 

 

 

 

This bright red rice dish was influenced by an East Indian dish in which beetroots are fried together with rice and other vegetables to produce a fragrant vegetarian meal. I have modified this dish by introducing Asian techniques into its preparation. This rice dish is not your every day run-of-the-meal fried rice. Aside from the use of beetroots in the cooking stage of the rice, this meal is also spiced with toasted mustard seeds which gives it a kick. It is easy to make, tastes exceptional and everyone young and old is bound to fall in love with this dish. Who says fried rice has to be boring?

INGREDIENTS:

(1) 1-1/2 Cups Long Grain Parboiled Rice

(2) 4 Cups Broth (or Water or a Mixture of Both)

(3) 1 Bay Leaf

(4) 2 Medium Size Beetroots

(5) Beef Heart (or Liver, Beef) (About 200 Grams)

(6) 3 Teaspoons Soy Sauce

(7) 2 Teaspoons Olive Oil + 2 Teaspoons

(8) 1 Carrot

(9) 1 Celery

(10) 1/2 Red Bell Pepper

(11) 1/2 Scotch Bonnet

(12) 2 Garlic Cloves

(13) 1/4 Teaspoon Mustard Seeds

(14) 1 Medium Onion

 

 

 

 

 

 

PROCEDURE:

(1) Wash rice thoroughly and place in pot. Slice beet roots into large chunks and place in pot along with 1 bay leaf. Cover pot with broth or water and cook till al dente, about 25-30 minutes. The broth should be fully absorbed by rice. You want the rice to be cooked but still have a bit of a chew. If using water, season with salt and pepper and/or a bouillon cube. The rice will be bright red/purple when it is ready.

 

 

 

 

 

 

(2) Now this is a trick I learnt from a Chinese friend of mine. Allow rice to cool down and place in fridge till the next day. This does two things: (1) It allows the flavors to develop; (2) The rice will be firm and not turn mushy when frying.

 

 

 

 

 

 

(3) The next day, remove rice out of fridge and crumble into individual grains with your hands. Take the chunks of beetroots out. Set aside.

 

 

 

 

 

 

(4) Cut heart into small cubes and marinade with 3 teaspoons of olive oil, 2 teaspoons of soy sauce, salt and pepper. Place in fridge while you prepare the other ingredients.

 

 

 

 

 

 

(5) Slice your onions. Chop carrot and celery into cubes. Set aside.

 

 

 

 

 

 

(6) Roast mustard seeds in frying pan till they start to pop, about 2 minutes. Crush together with garlic and scotch bonnet to make paste.

 

 

 

 

 

 

 

 

 

 

 

 

 

(7) Heat 1 teaspoon of olive oil in wok or large frying pan until very hot. Add chopped heart and stir fry for about 5 minutes. The smaller the cubes, the faster it will be for it to cook. Pour cooked heart into bowl along with its juices.

 

 

 

 

 

 

(8) Place remaining 1 teaspoon of oil into wok, allow it to heat up and saute onions until translucent, about 3 minutes.

(9) Add chopped vegetables and garlic paste and stir fry for about 3 minutes. Add meat back into wok and stir fry for another 2 minutes.

 

 

 

 

 

 

(10) Finally add cooked rice and stir fry for 3 more minutes, just enough time to heat rice through.

Serve rice. Give this rice dish a try and excite yourself and your loved ones. Don’t forget to like Grated Nutmeg on Facebook to get regular updates and new dishes as they are published. Kind regards.