Vegetable Fried Spiralized Golden Beet Rice
Try this Vegetable Fried Spiralized Golden Beet Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 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
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.
