“Leftovers” Fried Rice

leftovers fried riceI 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!

"Leftovers" Fried Rice
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add beaten eggs to pan and scramble the eggs with the vegetables.
  5. Add rice and stir to combine.
  6. Add soy sauce and stir.
  7. Add sesame oil just prior to serving.
Note that the prep is mostly done while the rice is cooking, it probably takes 1 hour total to make this dish.

Nancy, thanks for the great suggestion! It turned out great.

Happy eating!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: