Vegetable Fried Spiralized Golden Beet Rice
Try this Vegetable Fried Spiralized Golden Beet Rice recipe, or contribute your own.
Try this Vegetable Fried Spiralized Golden Beet Rice recipe, or contribute your own.
- salt and pepper to taste
- 2 eggs, beaten
- 1/2 cup diced red bell pepper
- 2 small garlic cloves minced
- 3 small to medium golden beets peeled, blade d
- 1 teaspoon sesame oil (coconut oil works well too)
- 2 scallions, sliced white and green parts separated
- 1/2 cup frozen green peas
- 1/4 cup canned no-salt added corn kernels drained and rinsed
- 1 teaspoon low-sodium soy sauce
- Carbohydrate 9.08776666640298 g
- Cholesterol 186.12 mg
- Fat 4.6149333333286 g
- Fiber 2.60166666404593 g
- Protein 8.89443333283579 g
- Saturated Fat 1.40344666666615 g
- Serving Size 1 1 Serving (105g)
- Sodium 289.770286193894 mg
- Sugar 6.48610000235706 g
- Trans Fat 0.809223333332008 g
- Calories 112 calories
Step-by-step
- Place your golden beet noodles in a food processor and pulse until rice-like. Set aside.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic, bell pepper, and white parts of the sliced scallions. Let cook for 2 minutes or until softened and then add in the golden beet rice. Season with salt and pepper and stir to combine. Add in the vegetable broth and stir.
- Create a cavity in the center of the mixture and add the eggs and scramble. Once eggs are mostly scrambled, combine with the rest of the mixture and add in the peas, corn, and soy sauce.
- Let cook for 2 minutes or until peas heat up and soften. Divide into bowls and top with green parts of the scallions.
Home cooks frequently turn root vegetables into rice-like grains without accounting for internal moisture, which turns a crisp stir-fry into a steamed mush. Transforming spiralized golden beets into a viable grain alternative requires managing their natural sugars and high water content through precise mechanical processing and aggressive pan heat. While traditional fried rice relies on aged, starch-retrograded grains that absorb fat rapidly, root vegetables demand a completely different thermodynamic approach to achieve toothsome resistance.
- Pulse the spiralized golden beets in a food processor using short, one-second intervals until the pieces reach roughly two millimeters in diameter, stopping immediately before the blade shears them into purée.
- Heat a large cast-iron or carbon steel skillet over medium-high heat until a drop of water evaporates instantly, ensuring the surface is hot enough to sear the beet pieces rather than steam them.
- Create an open well in the center of the pan floor by pushing the vegetables to the perimeter, allowing the beaten eggs direct contact with the hot metal for rapid coagulation.
- Add the frozen green peas and drained corn during the final two minutes of cooking to preserve their cellular structure and prevent them from releasing excess water into the pan.
Golden beets offer a milder, less earthy flavor profile than their red counterparts, making them an ideal neutral base for soy sauce and sesame aromatics. Maintaining high heat throughout the process ensures moisture evaporates before the vegetables soften beyond recognition.
