Beet and Egg Stir Fry + Rice


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Having grown up in a strictly South-Asian food setting, this was my first real exposure to beets and what I already knew about it was limited to Dwight Schrute’s anecdotes from The Office. Beets are sweet (and they stain absolutely everything), so to add to this recipe I would contrast the Beet flavor with something savory like bacon or any ground meat. This recipe takes about 20 minutes of prep-time and 10 minutes of cook time.

Before you get started on the veggies, start boiling some water and get started on your rice~

  • 1 Beet with leaves
  • 1/2 Zucchini
  • 1/2 Yellow Squash
  • 1 Tomato
  • 2 cloves of chopped garlic
  • 3 TBSP Garlic Siracha
  • 1 TBSP Curry Powder
  • 1 1/2 TBSP Garlic Powder
  • 1 TBSP Turmeric
  • 1 TBSP Cumin
  • 2 Eggs
  • Salt and Pepper (to taste)
  • 2 TBSP Olive Oil

Wash and dice the beets and squash into tiny pieces, dice tomatoes and zucchini separately. Put the beets and squash into the pot of boiling water and let it boil/simmer.

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Meanwhile, heat the olive oil in a pan and put in the tomatoes and chopped beet leaves. Let these fry for about 5 minutes, then add the zucchini. After the tomato and beet leaves have been cooked and the zucchini is cooked all the way through, add the garlic, garlic siracha, and mix thoroughly. Let the mixture stir and cook for a few minutes.

DSC_0879-minFinally, drain the water from the beet/squash boil and add to the veggie pan.DSC_0892-min

Add more salt and pepper to taste. Add the eggs in the middle and cook thoroughly for about 5 minutes.

DSC_0894-minYou’re all set to sit down and NOM:







 Bon Appétit!