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1
In 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.
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2
Stir once, cover, reduce the heat to low, and cook for 12 minutes.
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3
Remove the pot from the heat and allow to stand, still covered, for 10 minutes.
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4
Uncover, fluff with a fork, and set aside.
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5
While the rice cooks, peel the red onion, halve, and thinly slice.
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6
Rinse the Thai chile, halve lengthwise, and remove the seeds.
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7
Thinly slice crosswise.
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8
Rinse the spinach.
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9
Peel the beets, halve, and slice about 1/8-inch thick.
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10
Heat the oil in a large high-sided pan over medium-high heat.
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11
When the oil is shimmering, add the beets, red onion, and Thai chile.
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12
Saute until beginning to soften, about 5 minutes.
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13
Add the spice mix, stir to combine, and cook until fragrant, about 1 minute.
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14
Add the curry leaves and remaining 1/2 cup water to the pan with the beets.
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15
Cover the pan, reduce the heat to medium, and cook until the beets are tender, about 3 minutes.
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16
Uncover and cook until the pan is almost dry, about 1 minute more.
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17
Add the rice and shredded coconut to the pan with the beets and stir to combine.
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18
Cook until all ingredients are warmed through and combined, about 2 minutes.
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19
Add the spinach and stir to wilt, about 1 minute.
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20
Divide the stir-fry evenly between 2 plates.
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21
Garnish with sesame seeds and serve.
