Brussels Fried Rice Recipes

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BRUSSELS SPROUT FRIED BROWN RICE



Brussels Sprout Fried Brown Rice image

This healthy, easy and fast brussels sprout fried brown rice beats take out every time! Packed with mushrooms, ginger, garlic, cashews and, of course, brussels sprouts. Have it on the table in 35 minutes. Dairy free, gluten free and vegetarian.

Provided by Ashley / Cook Nourish Bliss

Categories     Main Dish

Time 35m

Number Of Ingredients 11

3 to 3 ½ tablespoons olive oil, divided
1 medium red onion, chopped
10 ounces brussels sprouts, trimmed and thinly sliced
8 ounces baby bella mushrooms, stemmed and sliced
3 cloves garlic, minced
1 (1 to 1 ½-inch) piece fresh ginger, grated
4 large eggs, beaten with a fork
6 cups cooked long grain brown rice, cold*
¾ cup raw cashews
3 to 4 tablespoons low-sodium soy sauce or tamari, or to taste
sriracha and / or additional soy sauce, for serving

Steps:

  • Set a large nonstick skillet over medium heat. Add in 2 tablespoons of the olive oil. When hot, add in the onion. Cook for about 2 to 3 minutes, until it starts to soften.
  • Add in the brussels sprouts and mushrooms. Cook for about 6 to 8 minutes, until the sprouts are tender but a touch crisp. Add in the garlic and ginger and cook for 30 seconds, until fragrant. Remove the mixture to a medium bowl.
  • If the skillet is dry, add in ½ tablespoon more oil and give it a swirl. Add in the eggs and cook, stirring frequently, until scrambled. Remove to the bowl with the veggies.
  • Add the remaining 1 tablespoon olive oil to the skillet, then add the cold rice. Cook for about 3 to 4 minutes, breaking up any clumps of rice with a wooden spoon and stirring occasionally, until heated through and toasted.
  • Turn down the heat to medium low, then add in the veggie/egg mixture, the cashews and the soy sauce. Mix to combine and continue to cook for about 1 minute, until everything is nice and hot. Serve as desired.

Nutrition Facts : Calories 472 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 124 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 580 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

BACON BRUSSELS SPROUTS FRIED RICE



Bacon Brussels Sprouts Fried Rice image

Provided by Jessica

Categories     Main Course

Time 35m

Number Of Ingredients 9

1 1/2 cups cooked brown rice (preferably leftover from the day before)
6 slices thick-cut bacon (chopped)
1 1/2 cups brussels sprouts (stems removed and sliced)
4 garlic cloves (minced)
1 to 2 tablespoons low-sodium soy sauce
4 green onions (sliced)
2 teaspoons toasted sesame oil (plus extra for drizzling)
2 or 4! fried or poached eggs, depending on how many you want
chili garlic paste for serving

Steps:

  • Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is almost all rendered and the bacon is crispy, then stir in the brussels sprouts. Toss well and cook until the brussels soften, stirring occasionally, about 5 to 6 minutes. Stir in the garlic.
  • Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir in the green onions, the soy sauce (start with only 1 tablespoon, since the bacon is salty!) and the sesame oil. Toss, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden.
  • At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. You can keep your rice over low heat and take a few minutes here to prepare your eggs, whether you fry them or poach them.
  • Spoon the rice into a bowl or a plate and top with the egg (or 2!), an extra drizzle of toasted sesame oil and some chili garlic paste. Eat up!

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