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Cooking 101
We’re always looking for new ways to jazz up our holiday spreads. This super easy fried rice recipe adds classic thanksgiving flavors like dried cherries and pecans, plus it packs tons of greens in for an extra serving of veggies on a decadent day. Diced beets make this rice super festive and the texture works really well with the rice.
Chef Tip: Leftover rice is best for fried rice. If using fresh, spread it out on a sheet tray so it can cool and dry a little bit before you fry it.
Olive oil
2-3 baby beets, cut into small cubes
Salt
4-6 cups of greens
2 cups leftover rice
A handful of toasted, chopped pecans
A handful of dried cherries, chopped
Heat a skillet over medium heat and add a glug of oil. Add the beets and a pinch of salt, and sauté for a few minutes til tender
Add the greens, and cook until it wilts
Make a divot in the center and add about half the Romesco
Add the rice and cook until it’s combined and crisping
Add the nuts and cherries
A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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