Beetroot Fried Rice with a secret ingredient


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

Bang!!!! I have found the perfect way to get some beets into my children’s system (I totally get my mom now)!!! Not to mention a perfect twist to the usual fried rice. I also added chicken liver – an ingredient rich in iron and protein but often avoided because of its strong flavour that is easily detectable. In this recipe however, I managed to disguise the flavour using Indian spices and hence i call it my secret ingredient. If you are a vegetarian or dislike liver, you can skip this and still end up with a great dish on your plate.

This recipe is quick and easy to make, a perfect lunch box menu & is packed with all the good stuff. So let’s not waste anymore time…here is how I cook it….

  • 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 indian spice or masala is not spicy and is all right to use moderately in a child’s menu.



In a small milk pan bring the water to a boil and add 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 till transparent then add cauliflower and beetroot. Sauté the vegetables for 2-3 minutes then quickly add rice so that the vegetables do not lose their crisps. Mix well.

Add in half of the mashed liver, season with salt & 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 colour & aroma.

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



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