Jasmine Rice with Basil and Beets
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Author: Mae Conte
  • 1 TBS oil
  • 2 cups uncooked Jasmine rice cooked
  • 1 yellow onion
  • 2 medium beets shredded
  • 3 - 5 garlic cloves depending on size and taste preference pressed or minced
  • 1 tsp Korean chili flakes or chili paste, red pepper flakes, your favorite hot sauce, etc.
  • 1 tsp brown sugar
  • 1 packed cup basil leaves torn into 1” pieces
  • 2 TBS soy sauce
  • 3 TBS kimchi brine or soy sauce
  1. Cut the onion into quarters, and then thinly slice. Shred the beets - the shredding blade in a food processor is the easiest method, but this could be done with a box grater as well.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the onion, beets, garlic, chili flakes, and sugar. Saute for ten minutes or until beets are al dente, stirring occasionally.
  3. Add the soy sauce, kimchi brine, and basil leaves. Stir and saute until basil is wilted. Serve over Jasmine rice.