Recipe : Ruelha’s Special Beetroot Fried Rice

Ruelha

Well, I’m unique 😉 so I tend to do things differently too. I follow a different method to make fried rice. The way do it is by soaking the vegetables in a vinaigrette solution to draw out their distinct flavours so they blend well in the rice instead of just within themselves. I discovered this technique when I had to come up with ways to salvage leftover salads. We used to consume a lot of vinaigrette salads at home and invariably, there’d be leftovers. Veggies get limp and soggy once the dressing is mixed so I just used up all that dressing and salad along with my leftover boiled/steamed rice and viola – this dish was born. It’s been a whole decade since I completely changed the way I make any variant of fried rice now.

Ingredients:

  • 1 beetroot
  • 1/4 cabbage, cubed
  • 2 capsicums, thickly sliced
  • Plus any other vegetable of your choice, like carrots, radish, moong sprouts, mushrooms etc}
  • 2 tbsp oil
  • 1 pod garlic, smashed
  • 4 green chilies
  • 1 tsp vinegar
  • salt to taste
  • sugar, a little
  • 4 tbsp cooking oil, preferably sesame
  • 650gms cooked and cooled long grain rice

Instructions:

Chop your veggies about half a day prior. I have used 1 beet, 1/4th cabbage and 2 small capsicums along with 1 green chili.
Transfer to a non reactive container and add about 2 tbsp+ vinegar, 1 tbsp sugar and salt to taste. Mix well or just toss the container a bit.
Boil/steam your rice with salt and stock a day ahead. Keep refrigerated and enjoy the benefits of resistance starch.
When you’re ready to cook, your veggies would have wilted a wee bit.
Heat some oil in a large pan. I used sesame for added flavour.
Add your chopped garlic and green chilies. I used an entire pod and 4 chilies. Use your discretion as per spice tolerance.
Add the vinaigrette soaked veggies without the liquid and saute a while.
Leave some crunch to the veggies. Do not overcook them.
Add the cooked rice and toss around a while on high heat.
Add the residual liquid too. Adjust seasonings.
Mix very well. Add soya sauce only if required.
Just look at how a single beet has managed to colour up this entire dish so beautifully.
Serve hot and think of me when you receive compliments.

I hope this post encourages you to try out unique ways with beetroot and may you never waste a salad ever again. Bon Appetit!

-RUELHA 
www.ruelha.com 
© Copyright Protected. All Rights Reserved.

16 Comments

    1. Oh, I’m full of colour Fred. I love seeing bright and beautiful vibrant things. I am absolutely Indian at heart that way. I cannot imagine life without bright colours. Colours just make me sooooo happy. 🙂
      Which cake was it, btw? black forest, if I remember correctly?

      Like

      Reply

  4. Hummingbird And
    Chocolate Cake
    Rue For Katrina
    If You Are Now

    Remembering

    My Cakes From

    my Birthday

    6.6.2020

    You Are
    Truly
    Savant
    Not ‘Black
    Forest’ Yet
    Close to What
    The “Fabulous
    Cake” My Rich
    Aunt And Uncle

    Bought Looked

    Like

    Along

    With COVID-19
    Pizza 🍕 That We Ate

    As
    They

    Could

    Not Appropriately
    Wine And Fine Dine

    My Birthday As

    They Have

    In The
    Past With
    SMiles Just
    Wore A Very
    Colorful Tie
    Die T-Shirt

    That Would

    Make Any Celebration

    Of Colors in India 😃 Happy
    Perhaps I’ll Get Dined
    This Year As We’ve
    All Gotten

    Vaccinated

    Against Last
    Year’s BD Party Intruder 🦠

    Liked by 1 person

    Reply

    1. Tie and dye….we do a lot of those here. That’s nice you guys are all vaccinated. We are back to lockdown days this month and it’s gotten bad again. This new strain has everyone perplexed….
      Hummingbird….never heard of that kinda cake before….the sound of it is yum though…. 🙂

      Liked by 1 person

      Reply

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