Serves 4

1/4 cup/60ml  vegetable or canola oil
4 small roasted and peeled beetroots, 10-13 ounces/280-370g, cut into large dice
2 cloves garlic, minced
1 carrot, sliced or shredded
1 small yellow onion, diced
½ cup/50g sliced celery
4 cups/780-800g cold pre-cooked rice
1/4 cup/60ml soy sauce
2 tablespoons/30ml sesame oil
1 teaspoon/2g  pepper flakes or one small chili pepper
1 tablespoon/15ml oyster sauce
2 teaspoons/10ml oyster sauce
¼ teaspoon fish sauce
1 egg, beaten (optional)
Salt to sprinkle in pan

Heat half of the oil in a wok or large skillet. Add the garlic and fry for one minute, stirring. Add the carrot, onion, celery, and pepper flakes. Stir-fry for one or two more minutes.  Remove vegetables to a bowl. Add half of the remaining oil to the pan.  Swirl around and sprinkle with some salt.  Add 2 cups rice and stir to coat.  Let the rice cook for 5-7 minutes.  Turn over and cook for another 5 minutes until slightly brown and crispy.  Remove from the pan.  Add the remainder of oil, and sprinkle with salt.  Add remaining  rice and cook 5-7 minutes, stirring and flipping occasionally.  Return the browned rice, and make a well in the center.  Add egg and move around to scramble.  Mix the rice and egg together.  Add vegetables, beets and combine. 

Pour the soy sauce, sesame oil, oyster sauce sauce and fish sauce over the rice, and stir until combined.