Vegetable Fried Spiralized Golden Beet Rice

Vegetable Fried Spiralized Golden Beet Rice

Vegetable Fried Spiralized Golden Beet Rice

If you follow me on Snapchat (username inspiralized), you might have seen that I ran 11 miles yesterday. Well, 10.8, because at about mile 8, I started getting bad top of the foot pain. By mile 10.8, I could barely walk, and that has never happened to me before – a bit scary, honestly!

It had started about a month ago, but I ignored it, because it seemed to go away every time I was done running, once I took my sneakers off.

Well, I found out: it was my sneakers!

I’m training for a half marathon and although I got fitted for sneakers a while back, things change and I needed to find a new pair. I went to a running store in Hoboken, got on the treadmill and they analyzed my running strides/gait and voila – I left with new sneakers.

I’m taking today and tomorrow off from running to let my foot rest, so I’ll be excited to ramp it back up on Tuesday. The race is on October 8th in Brooklyn, so if you see a runner with INSPIRALIZED on the back of their t-shirt, it’s me!

Vegetable Fried Spiralized Golden Beet Rice

This vegetable fried rice tastes like the real deal – the golden beets have a mild taste, so they work perfectly to absorb the flavors in the sesame oil, garlic, soy sauce, and veggies. The scrambled eggs and peas gives this dish a protein punch, and the corn gives it a little crunch.

This is another one to add to the takeout fakeout category, and we had it on Friday night and it really felt like we were eating takeout leftovers! You can make it before the takeout arrives and use it in place of fried rice. Every healthy swap counts!

Vegetable Fried Spiralized Golden Beet Rice

I’m actually running late, I’m headed to the NY Giants game with my Dad and Lu. Go Giants! And happy Sunday!

Watch our video to learn how to spiralize a beet using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Check out the latest post on my lifestyle blog, inspiralized ali:

dressing for the body you have, not the body you had


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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Vegetable Fried Spiralized Golden Beet Rice

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2
Vegetable Fried Spiralized Golden Beet Rice


  • 3 small to medium golden beets peeled, Blade D
  • 1 teaspoon sesame oil coconut oil works well too
  • 2 small garlic cloves minced
  • 1/2 cup diced red bell pepper
  • 2 scallions sliced, white and green parts separated
  • salt and pepper to taste
  • 2 eggs beaten
  • 1/2 cup frozen green peas
  • 1/4 cup canned no-salt added corn kernels drained and rinsed
  • 1 teaspoon low-sodium soy sauce


  • Place your golden beet noodles in a food processor and pulse until rice-like. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the garlic, bell pepper, and white parts of the sliced scallions. Let cook for 2 minutes or until softened and then add in the golden beet rice. Season with salt and pepper and stir to combine.
  • Create a cavity in the center of the mixture and add the eggs and scramble. Once eggs are mostly scrambled, combine with the rest of the mixture and add in the peas, corn, and soy sauce.
  • Let cook for 2 minutes or until peas heat up and soften. Divide into bowls and top with green parts of the scallions.

Vegetable Fried Spiralized Golden Beet Rice


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Maureen Brown says:
Love your recipes. I am definitely a convert. My husband tells people he can't standstill for long or I will spiralize him. Directions for the above post say to add vegetable broth, but I can't find it in the listed ingredients. Can't wait to try this recipe.
Carol B says:
?? Add in the vegetable broth and stir.?? I can't find vegetable broth listed in the ingredients. Am I missing it?
Elizabeth King says:
I am also wondering how much vegetable stock to use. I will just add enough to help cook it & see how that goes. Would appreciate knowing exact amount. Thanks.
Amy says:
This recipe looks great, but I really struggle to find golden beets. Can you offer any alternatives? I'm thinking Butternut Squash, but not too sure. Thanks in advance!
Caryn says:
Enjoyed this recipe, but please let us know about how much vegetable broth. I put in some water, but would like to get it right.
amanda says:
I love this recipe! The only thing I did differently was to just chop the spiralized golden beets instead of using a food processor. I have a tiny NY kitchen & try to avoid bringing out my big counter-hogging FP. Anyway, it turned out great. Thanks for the recipe!
Kathryn says:
Oh MY GOODNESS! This was SO incredibly good!! I am avoiding grains, legumes, dairy, and sugar for some skin issues at the moment and this was the most decadent delicious meal. I used coconut aminos instead of soy sauce, A+. I also added shrimp and chicken and about every vegetable in my fridge, which was great except for the zucchini. I looked down to see the watery seepage and did a head smack "doh!" oops! Lesson learned...I always forget to be careful with zuchs. Break a leg at HSN!!! <3
Charlie Clarey says:
HI, Can you tell me which mini chopper you use to make your veggies in to rice? Looking for a good recomendation Thanks C
Meaghan says:
You can find a full list of Ali's preferred kitchen tools here, including her food processor!:

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.