Brussels Fried Rice Recipes

BRUSSELS SPROUT FRIED BROWN RICE

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.

BRUSSELS SPROUTS VEGAN FRIED RICE

Steps:

• Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in 1 tablespoon of the oil for about 5 minutes, until the Brussels sprouts are lightly charred.
• Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
• Lower the heat to medium and add another teaspoon of oil. Sauté the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful.
• Then, add the rice, red pepper flakes, and the remaining 2 teaspoons of oil and cook for about 5 minutes, tossing often.
• Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned.
• Taste for salt and adjust, if necessary. Serve with plenty of sriracha!

BACON BRUSSELS SPROUTS FRIED RICE

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!