I had 2 beets left from the bunch after I made the Chocolate Beet Cake, plus all the tops. I remembered that my sister in law had suggested using broccoli tops in fried rice, so I decided to try it with beet greens. I have been trying to clean out my refrigerator in preparation for a trip out of town, and also had some carrots and green onions sitting around. I found some leftover diced ham in the freezer. I make brown rice in bulk and freeze it in 1 cup portions, so I pulled out some of those, too. This ended up to be a really quick dish to prepare. (I’ve given you the long version instructions, in case you don’t have pre-cooked rice.)
Because I used beets, EVERYTHING turned an interesting shade of pink. However, it tasted really good!
- 1 cup uncooked brown rice
- 2¼ cup water
- 2 beets
- 1 cup carrots, chopped
- ⅓ cup green onion tops, chopped
- 2 cups julienned beet tops (discard stems)
- 1 cup ham, chopped
- 2 tablespoons canola oil
- 4 eggs, beaten
- 5 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- Cook brown rice in water, according to package directions. It usually takes 40-50 minutes. This can be done ahead; just reheat the rice a bit prior to making fried rice.
- While rice cooks, cook beets and carrots. I did this in the microwave, but you could also do it on the stove top. (The beets took about 5 minutes, the carrots 3 minutes. I cooked them both in a little water.) Peel and chop beets.
- Heat canola oil in wok or deep skillet. Stir fry beets, carrots, green onions, beet tops, and ham for about 5 minutes, until beet tops are wilting.
- Add beaten eggs to pan and scramble the eggs with the vegetables.
- Add rice and stir to combine.
- Add soy sauce and stir.
- Add sesame oil just prior to serving.
Nancy, thanks for the great suggestion! It turned out great.