Stir Fried Vegetables Rice Pilaf With Shredded Beet Recipe

Rinse and prep rice

Rinse the rice under cold running water until the water runs mostly clear (about 30–45 seconds). Drain well in a fine mesh sieve.

Sauté aromatics

In a medium saucepan over medium heat, melt the butter (or warm 2 tbs olive oil). Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast rice

Add the drained rice to the pan and stir to coat with the butter/onion mixture. Toast the rice, stirring, for 1–2 minutes until some grains become slightly opaque and fragrant.

Simmer

Pour in the vegetable broth, add the bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes (do not lift the lid). After 15 minutes, remove from heat and let rest, covered, for 8–10 minutes to steam.

Fluff

Remove the bay leaf, fluff the rice gently with a fork and transfer to a large shallow bowl or keep covered while you prepare the vegetables.

Prep and heat pan

While the rice is cooking/resting, chop all vegetables so they cook evenly. Heat a large nonstick or well-seasoned wok/skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl to coat.

Cook sturdy vegetables first

Add the broccoli florets and carrot matchsticks to the hot pan. Stir-fry, tossing frequently, for 2–3 minutes until the broccoli begins to brighten and the carrot starts to soften.

Add remaining vegetables

Add the red bell pepper and zucchini to the pan. Continue stir-frying for another 2–3 minutes until vegetables are crisp-tender.

Season

Push the vegetables to the sides of the pan to create a small well in the center. Add the grated ginger and the white parts of the green onions to the well for 20–30 seconds until aromatic. Then mix everything together.

Add sauces

Pour the soy sauce, rice vinegar, and sesame oil over the vegetables. Sprinkle red pepper flakes (if using), salt, and black pepper. Toss to coat and let the sauce reduce slightly, about 1 minute. Taste and adjust seasoning.

Finish

Stir in the green parts of the sliced green onions, then remove from heat.

Dress shredded beet

Combine the shredded beet with 1 tsp lemon juice, 1 tsp olive oil, and 1/8 tsp salt in a small bowl. Toss to combine and let sit for 3–5 minutes to soften slightly and retain bright color.

Combine rice and vegetables

Fold the cooked rice into the warm stir-fried vegetables in the wok or transfer vegetables to the bowl with rice. Toss gently to combine until evenly distributed and heated through (1–2 minutes).

Plate and garnish

Spoon the rice pilaf with stir-fried vegetables onto plates or into a serving dish. Top each portion with a generous mound of the dressed shredded beet. Sprinkle chopped parsley or cilantro and toasted sesame seeds over the top for color and texture. Serve immediately.