A vegetable tomato fried rice spiced with harissa. Beet greens and stems add texture and an extra layer of flavour to this delicious low-fat rice dish, while lentils bring added heartiness and plant-based protein.
Harissa is a widely used spice in Northern African and the Middle Eastern cuisines. It’s packed with a blend of hot smoked chili peppers, garlic and other variable spices like cumin, coriander, caraway, mint, sometimes tomatoes and rose petals. This aromatic spice is more commonly found as a paste, although I keep a powdered version in the pantry for convenience.
If you enjoy spicy food, harissa is a great staple to keep on hand. I use it in different sauces and sometimes simply sprinkle it over sautéed vegetables. Harissa is quite a smack on the tongue, a little goes a long way; although my love for spicy food beckons me for a more generous amount.
You can adjust the amount of harissa in this recipe to suit your taste. It is easy to add more after mixing in the rice and tasting.
For the rice, it is best to use very cold rice. Otherwise, the dish may turn out mushy. In fact, we used frozen cooked rice that we removed from the freezer about 15 minutes before cooking. You can even add the frozen rice directly to the pan, as the heat will defrost it and help separate the grains.
Along with harissa, fresh tomatoes, and lentils, nutritional yeast is added for a delicious umami flavour that rounds off this dish.
Harissa Spiced Tomato Fried Rice with Beetroot Greens
In the video below, you’ll see Kevin, who is usually behind the camera, demonstrating the cooking process for this dish.
Beet greens add another layer of flavour and colour to this Middle Eastern-inspired fried rice dish. I like adding them for the extra nutrient boost that they provide. Whenever I see beets being sold with their greens attached, I make sure to pick them up.
The beet stems take a little longer to cook, so in this recipe, we recommend precooking them separately before adding the greens. This ensures everything cooks evenly.
Have you used beet greens in your recipes? I would love to know how you use them.
Tips for Best Fried Rice Texture
Using cold rice is key to getting a good texture in this dish. Freshly cooked rice tends to be too soft and can turn mushy when stirred into the pan. If possible, cook the rice ahead of time and let it cool completely in the fridge.
If you are using frozen rice, you can add it directly to the pan. The heat will help separate the grains as it warms through.
Try not to overcrowd the pan when mixing everything together. Giving the rice enough space helps it heat evenly and keeps the grains from clumping.
Stir just enough to combine the ingredients. Overstirring can break the grains and make the texture softer than intended.
Variations and Substitutions
This fried rice is flexible and can be adapted with other ingredients that you have on hand.
Substitute beet greens with other leafy greens like arugula, Swiss chard, or kale. It’s best to add them toward the end of cooking so that they retain their texture and vibrant colour.
For the lentils, green, brown or Puy are the best options as they hold their shape. If you’re using canned lentils, rinse them thoroughly before you add them. Save the water from the can to add to the sauce as described in the recipe.
Chickpeas are a nice option if you’re looking for a change in texture.
If you don’t have harissa, use a mix of smoked paprika, chili flakes, and a touch of cumin. Together, they may provide a similar depth of flavour. Adjust the spice level to your preference.
Cauliflower can be replaced with other vegetables like green beans, carrots, peas or zucchini. Other seasonal vegetables or what’s already in your kitchen can work too.
For added richness, a drizzle of olive oil at the end can round off the flavours. If you’re keeping the dish oil-free, just skip this step.
Fresh parsley adds brightness, however coriander or mint can also be used for a different herbal aroma and taste.
Harissa Spiced Tomato Fried Rice with Beetroot Greens
A Middle Eastern-inspired tomato fried rice with harissa, lentils, and beet greens. A flavourful way to use leftover rice and beet greens.
Ingredients
- 3/4 cup (150 g) small dried brown lentils (green or Puy lentils are also good)
- 2–3 tablespoons lentil water (reserved)
- 4 sun-dried tomato halves, rehydrated if needed
- 2 cups (200 g) cauliflower, cut into small florets
- 16 to 18 stems beet greens (from about 4 beetroots)
- 3 Roma tomatoes, diced
- 1 teaspoon coconut oil
- 1 tablespoon coconut oil
- 1 tablespoon minced ginger
- 2 teaspoons* harissa spice powder or paste
- 8 to 10 curry leaves
- 3 tablespoons nutritional yeast (or 3/4 teaspoon Marmite)
- 5 cups (1 kg) cooked cold basmati rice
- 8 to10 sprigs fresh parsley
- 1 teaspoon lemon juice
- Salt to taste
Instructions
- Rinse and drain the lentils. Add to a pan with about 3 cups (750 ml) water. Cook, covered, until tender but not mushy. Drain and reserve some of the cooking water.
- While the lentils cook, prepare the remaining ingredients.
- Chop the sun-dried tomatoes into small pieces.
- Cut the cauliflower into small florets.
- Wash the beet greens thoroughly. Align the stems and cut them into 1 cm pieces. Keep stems separate from the leaves. Slice the leaves into thin strips and set aside.
- Dice the tomatoes. There is no need to remove the seeds.
- Heat 1 teaspoon coconut oil in a skillet over medium-high heat. Add the cauliflower with a pinch of salt. Sauté for about 4 minutes.
- Add the beet stems and continue cooking for about 5 minutes, until slightly tender. Remove from the pan and set aside.
- In a wok, heat 1 tablespoon coconut oil over medium-high heat. Add the minced ginger.
- Add the curry leaves and cook for about 1 minute. Add a small splash of water and continue cooking briefly.
- Add the diced tomatoes along with 2 to 3 tablespoons of reserved lentil water. Cook, stirring occasionally, until the tomatoes soften and begin to break down.
- Mash the tomatoes to form a paste. Add the sun-dried tomatoes and nutritional yeast. Cook until the mixture thickens.
- Add the cold rice and stir well to coat the grains evenly with the tomato mixture.
- Add the beet greens, followed by the sautéed cauliflower and beet stems. Mix well.
- Stir in the cooked lentils, parsley, and lemon juice.
- Season with salt to taste and serve.
Notes
*Harissa can be quite spicy. Start with a smaller amount and adjust to taste.
Recommended Products
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PUR Spices Original Spicy Harissa Paste I Hot Sauce for Cooking and Dipping I Spicy Chili Pepper and Garlic Paste | Middle Eastern Inspired | Plant Based, Gluten Free, No Sugar Added, Preservative and Additive Free I 6oz Jar -
Frontier Co-op Organic Harissa Seasoning, 1.9 Ounce Bottle, N. African Heat with Chili Peppers, Cayenne, Paprika & Coriader -
Hoosier Hill Farm Nutritional Yeast Flakes, 1LB (Pack of 1) -
Premium Air Dried Curry Leaves 0.5oz (15g) – 100% Natural Whole Kadi Patta, Each Leaf Carefully Handpicked, Non-Broken & Aromatic
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Reading this makes my mouth water!
I already said it on Instagram, but thank you so much for this recipe! In Germany, beets almost never come with their greens. I am pretty sure nobody knows they are edible.But I told my neighbour, who has a garden. Now she always gives me her greens and I think your recipe is just perfect for them.
When I was in the UK or Ireland, I would rarely see them with the greens in the stores, except if I specifically go to the fresh produce or organic markets. Over here in Montreal, it's the same. In the regular grocery stores, they don't come with the greens but I now go to the market and I get gorgeous beetroots there with all their greens. They are so beautiful and tasty. Once you start eating them, more ideas will come what to do with them. 🙂 If you've used it in a different recipe, let me know. I am also always trying to find new ways of eating them. 🙂
Glad you liked the recipe. Harissa is really a wonderful spice to keep on hand. 🙂