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Heat the oil in a large, wide skillet or wok over medium-high heat. Add the diced beetroot and stir well. Continue to cook, stirring frequently, for 5 minutes or until beets are starting to soften. You may cover the pan for quicker cooking.
If using cooked beets, skip the first step and add them together with the other vegetables in the following step.
Add the ginger (chopped garlic and onions, if using) and cook for 30 seconds, until fragrant.
Next add the other vegetables, sweet corn, peas and mushrooms, to the pan and stir well.
Add the spices, paprika, turmeric, and black pepper, and stir.
Continue to cook while stirring frequently for another 3 minutes or until the mushrooms start to sweat, and the other vegetables are half-cooked and still crisp.
Add the cooked rice, diced gherkins or preserved lemons and cooked beans; stir to combine. Finally, add the soy sauce to the pan and stir to combine.
Adjust salt to taste and continue stirring, until rice is hot throughout.
Garnish with chopped coriander leaves, basil, parsley or spring onions, and other toppings or accompaniments as desired. Serve warm.