Recipe: Beetroot Fried Rice


Priyam’s Kitchen for Kids is now sharing their recipes with SEEK! Priyam creates recipes the entire family can enjoy ensuring you are not the short order cook for the night! Try our latest recipe beetroot fried rice. 


By Priyam Sachdev


Beetroot, “the magical vegetable”, my mom would pick it up every time she saw it at a vegetable vendor. She could list infinite qualities of this purplish pink goddess of a vegetable and would find a hundred ways to get me to eat it. I was astounded when I stumbled upon this recipe and found myself thinking I wish my children ate beets too. I gave it a try and was even more surprised when my children returned to me a clean plate.

Bang!!!! I have found the perfect way to get beets into my children’s system (I totally get my mom now)! Not to mention a perfect twist to the usual fried rice. This recipe is quick and easy to make, a perfect lunch box menu and is packed full of good stuff. So let’s not waste anymore time, here is how I cook it….

What you will need:

  • 2 tbsp unsalted butter
  • ½ cup finely chopped beetroot
  • 1 cup cauliflower chopped into small florets
  • 1 small white onion, finely chopped
  • 4 cups cooked rice
  • 2 tsp salt
  • 3 tsp *sambhar masala (adjust according to preference)
  • 1 tbsp coriander leaves finely chopped
  • 1 pc chicken liver (my secret ingredient) optional
  • 2 cups water

*Sambhar masala – is available at almost every Asian grocery. This masala is not spicy and is all right to use moderately in a child’s menu.


How to:

In a small milk pan bring the water to a boil and add the liver. Let this cook for about 3 minutes and drain. Mash the liver till it is almost powdery and set aside.

In a heated wok add butter (be generous with butter, to infuse more flavor into this dish – add more than I have measured if you like). On high heat stir fry the onions until they are transparent then add the cauliflower and beetroot. Sauté the vegetables for 2-3 minutes then quickly add the rice so that the vegetables do not lose their crispiness. Mix well.

Add in half of the mashed liver, season with salt and sambhar masala (for an Indian kick). At this point, the wok’s ingredients should be a beautiful purple except for the cauliflowers which will now have a golden crust to its original yellow. Throw in the coriander leaves for additional color and aroma.


Voila! Here is a dish you can present with pride for its appearance is highly appetizing and flavors are so surprising but the amount of effort that you had to put in will be our little secret.


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