Eggplant-Beet Fried Rice

Eggplant-Beet Fried Rice

This is a hearty, somewhat sweet dish that makes short work of leftovers and doesn’t take much time to prepare. My favorite part of this dish? The whole point is to let it burn a little bit, so it fits in well with my tendency to forget that I’m cooking at all!

Eggplant-Beet Fried Rice
Yield: 2 main dish servings or 3-4 side dish servings

2 Tbsp olive oil
6-8 oz extra firm tofu, drained and chopped roughly into 1-1/2 inch cubes
1 medium eggplant, peeled and chopped roughly into 1-1/2 inch cubes
2 Tbsp balsamic vinegar
2 tsp sea salt
1/2 lb golden beets, cut in bite size pieces
juice of 1 orange
5-6 fresh sage leaves, chopped finely
1 cup cooked rice (leftover from another dish, any type of rice will do)

In a medium skillet, heat olive oil over medium heat. Add tofu, eggplant, balsamic vinegar and salt. Stir to coat with oil and leave alone, uncovered, for 3-4 minutes. Once the bottoms have browned, use a wooden spatula to stir everything around, and then leave alone again, uncovered, for another 3-4 minutes. By now, the tofu should have picked up some nice brownish colors and the eggplant should be about halfway cooked.

Add beets and orange juice and stir thoroughly. Cover and allow to cook for 5-10 minutes. Stir in sage leaves and rice, and cook an additional 2-3 minutes. Done!

* If you can’t find golden beets, parsnips and/or turnips would make a good substitution
* Consider adding 1 cup frozen peas for a little extra color zing
* I like to eat this with a fork, but this recipe would also make a nice filling for a lettuce or tortilla wrap, or even stuffed into a bell pepper!

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)