Spicy Beet and Spinach Stir-Fry Over Sesame Rice

Instructions

1. 1In a small pot, bring the rice, sesame oil, 1 1/4 cups of the water, and a pinch of salt to a boil over high heat. Stir once, cover, reduce the heat to low, and cook for 12 minutes. Remove the pot from the heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.
   
2. 2While the rice cooks, peel the red onion, halve, and thinly slice. Rinse the Thai chile, halve lengthwise, and remove the seeds. Thinly slice crosswise. Rinse the spinach. Peel the beets, halve, and slice about 1/8-inch thick.
3. 3Heat the oil in a large high-sided pan over medium-high heat. When the oil is shimmering, add the beets, red onion, and Thai chile. Sauté until beginning to soften, about 5 minutes. Add the spice mix, stir to combine, and cook until fragrant, about 1 minute.
4. 4Add the curry leaves and remaining 1/2 cup water to the pan with the beets. Cover the pan, reduce the heat to medium, and cook until the beets are tender, about 3 minutes. Uncover and cook until the pan is almost dry, about 1 minute more.
5. 5Add the rice and shredded coconut to the pan with the beets and stir to combine. Cook until all ingredients are warmed through and combined, about 2 minutes. Add the spinach and stir to wilt, about 1 minute.
6. 6Divide the stir-fry evenly between 2 plates. Garnish with sesame seeds and serve.