Favorite Beets and Greens Masala Fried Rice
A spicy fried rice that dazzles with its color, flavors, nutrient content making it a perfect to go lunch
Ingredients
- 2 whole cloves
- 1 inch cinnamon stick
- 1/2 white onion sliced
- 2-3 green chilies - slit length wise
- 2 tsp ginger garlic paste
- 1/2 cup mint leaves
- 1/4 cup cashew pieces
- 1 medium beetroot grated - makes about 2 cups
- 3 cups mixed baby greens chopped roughly
- 2 tsp garam masala powder
- 2-3 tbsp hemp hearts
- 1 tbsp dry coconut optional
- 1 whole lime squeezed
- salt to taste
- 2 cups cooked left over rice at room temperature can be brown(preferred), white or semi brown
Instructions
- Have your veggies ready. Grate the beetroot, slice the onion and green chilies, chop the greens and mint leaves.
- Take a wide saute pan or wok. Once hot on medium heat, add the cloves, cinnamon and feel the aroma. Then add 1-2 tbsp water or a spray of oil if using. Then add the sliced onions, green chilies and ginger garlic paste. Mix them all. Once onions sweat, mix the cashew pieces. Then add the chopped greens and mint leaves. Mix well for 3-4 min. As you see the greens wilt about 70%, add the grated beetroot. Wait for 2 min before adding left over rice ( brought to room temperature). Toss all ingredients to mix well and you see gorgeous bright pink with hint of greens evenly. Then add salt and garam masala powder (found in Indian stores). Squeeze the lime juice. Then mix in the hemp hearts and dry coconut.You can take out the whole spices before serving.Serve as it is, or with side of sautéed legumes, gravy dishes like baby corn, channa or mushroom masala