BRUSSELS SPROUT FRIED BROWN RICE
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
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
BRUSSELS SPROUT FRIED RICE
Brussels Sprout Fried rice from Vegan with a Vengeance by Isa Chandra Moskowitz.
Provided by Simple Vegan Blog
Categories Main dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in some coconut 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 more 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, more 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.
BRUSSELS SPROUTS FRIED RICE
This version of fried rice is wonderfully aromatic with the addition of Brussels sprouts, fresh herbs ,and scallions. And pine nuts go a long way to adding another decadent layer of flavor.
Provided by Veg Kitchen
Categories Rice and vegetable skillet
Time 30m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 389 kcal, Carbohydrate 59 g, Protein 10 g, Fat 14 g, SaturatedFat 7 g, Sodium 545 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
CRISPY BRUSSELS SPROUT FRIED RICE
Thinly sliced Brussels Sprout are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 15 minutes!
Provided by Annie Holmes
Time 20m
Number Of Ingredients 7
Steps:
- Heat a large skillet or wok to medium heat.
- Add the sesame oil and minced garlic, sauté garlic until fragrant (20-30 seconds)
- Add shredded Brussels Sprouts and let them cook for at least 30 seconds without stirring, you want them to start to brown slightly and crisp up.
- Stir sprouts, add onion, cooked rice and let rice mixture sit for 30 seconds before stirring.
- Stir rice mixture, and let cook for at least one minute until onion is tender.
- Add soy sauce, stir and cook for 30 seconds more.
- Push fried rice to one side of the pan, add eggs, scramble and stir into rice mixture.
Nutrition Facts : Calories 250 calories, Carbohydrate 33.3 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 9.5 grams fat, Fiber 2.1 grams fiber, Protein 8.1 grams protein, ServingSize 1/2 cup, Sodium 550 grams sodium, Sugar 2 grams sugar
EASY BRUSSELS SPROUT FRIED RICE
A simple, super speedy & delicious Brussels Sprout Fried Rice. It can be ready and on the table in under 15 minutes and is a great way to use up leftover rice!
Provided by Melanie McDonald
Categories Entree
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large wok or skillet over medium-high heat and add the oil.
- When hot add the Brussels sprout halves and sauté until just tender (about 4 minutes).
- Next add the onions and cook for another couple of minutes until the onion is translucent, then add the garlic and cook for 1 more minute.
- Tip in the cold cooked rice, soy sauce and maple syrup. Cook for about 5 minutes, tossing frequently until the rice is piping hot.
- Add the cashew nuts, toss once more then serve.
Nutrition Facts : ServingSize 1 serving, Calories 495 kcal, Carbohydrate 71 g, Protein 14 g, Fat 19 g, Sodium 1038 mg, SaturatedFat 3 g, Fiber 6 g, Sugar 12 g, UnsaturatedFat 14 g
FRIED BRUSSELS SPROUTS
Like fried cabbage? Then you are in for a treat. This is easy and most kids are actually surprised that it tastes better than it looks! I add about 2 tablespoons sugar simply to soften the taste and make my kids happy. But it is delicious without the sugar, and when I leave it out, I don't tell them and they never say a word!
Provided by Brandi Ratcliff
Categories Side Dish Vegetables Brussels Sprouts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, leaving grease in the skillet.
- Cook onion in the bacon grease in the skillet until translucent, about 5 minutes. Add Brussels sprouts and toss to coat in the bacon grease. Cook and stir until browned and tender, about 5 minutes. Stir in sugar, salt, and black pepper; sprinkle in bacon pieces.
Nutrition Facts : Calories 146.5 calories, Carbohydrate 16.7 g, Cholesterol 15.1 mg, Fat 6 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 2 g, Sodium 378.8 mg, Sugar 9.3 g
FRIED RICE WITH SALMON AND BRUSSELS SPROUTS
Fried rice is a great meal to make when you have lots of leftovers, whether it is salmon and Brussels sprouts or turkey and broccoli. Anything goes. This recipe is slightly sweet from the sherry or vermouth with just a hint of spice. A real family favorite. Fried rice works best with day old rice. Freshly made rice is too moist and will get sticky.
Provided by Ginger
Time 40m
Number Of Ingredients 17
Steps:
- Heat 2 TB peanut oil or canola oil in a large skillet, set at medium high. Add the half of the minced ginger and minced garlic and sauté until soft, but not brown. Add the prepared shrimp and cook until just done. The shrimp will no longer be translucent, and are tender when pierced with a fork, about 5 minutes. Remove the shrimp to a plate and reserve. Add the salmon and sear on the top and bottom sides of the salmon of a couple of minutes. Remove the salmon and reserve.
- Add 2 TB of peanut oil or canola oil to the pan and heat. When warm add sliced onion and cook until soften, but not brown, about 5 minutes. Add the remaining garlic and ginger and cook until softened, about 2 minutes. Add carrots and cook for a couple of minutes. Add the cooked Brussels sprouts (or fresh Napa cabbage) and cook until warmed through. If you are cooking fresh vegetables cook until soft but retains some of the bright green color, about 10 minutes. Season the vegetables with Kosher salt and freshly ground pepper to taste.
- If using peas add them to the vegetables and cook until heated through. Remove the vegetables from the pan and keep warm.
- Combine the soy sauce, vermouth or sherry, and hot sauce in a small bowl and set aside.
- Wipe out the pan and add the last tablespoon of oil and heat up. Add the rice and cook until warmed through.
- Break apart the salmon to large flaky pieces and add to the rice. Add the vegetables, shrimp and soy/sherry or vermouth mixture and toss to coat. Cook until the rice mixture is hot.
- Make a well in the center of the rice and pour the eggs into the well. Cook undisturbed for about one minute then stir the eggs with a fork to encourage the eggs to make small curds. Mix the eggs with rice and vegetables until cooked through.
- Turn off the heat and add the sherry vinegar. Stir.
- Garnish with your favorite garnishes, like sliced scallions, parsley, basil, chopped salted peanuts or pistachios, salmon skin cracklings, or sesame seeds.
- Serve immediately.
Nutrition Facts : ServingSize 4 g
VEGAN BRUSSEL SPROUT FRIED RICE
Skip the take-out and make this healthy Vegan Brussel Sprout Fried Rice at home!
Provided by Jeni Hernandez
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of avocado oil over medium high heat in a large cast iron skillet.
- Add the chopped onion and carrots and cook, stirring often, until the onions are translucent and the carrots, 3 to 5 minutes.
- Add the sliced brussel sprouts and salt. Continue cooking, stirring occasionally, until the brussel sprout are cooked through and turning golden, about 5 minutes.
- Transfer the cooked veggie mixture to a bowl and set aside.
- Add the remaining 1/2 tablespoon of oil to the same skillet. Add the ginger, garlic and scallions, and cook until fragrant while stirring constantly, about 30 seconds. Add the cooked rice and stir it all together. Cook, stirring occasionally, until the rice is hot, 3 to 5 minutes.
- Add the brussel sprouts and vegetable mixture back into the skillet.
- Turn off the heat and add the cilantro, coconut aminos, sesame oil, and maple syrup. Stir to combine.
- Taste and adjust seasonings if needed.
BRUSSELS SPROUTS VEGAN FRIED RICE
I put Brussels sprouts in everything. Even fried rice is not safe from that little cruciferous flavor bomb! And until someone invents an even more awesome vegetable, I will continue to overuse them. Not that anyone is complaining.This version of fried rice is wonderfully aromatic with the addition of fresh herbs and scallions. And a small handful of pine nuts goes a long way to adding another decadent layer of flavor. You can top the dish with some gingery tofu, or toss in some browned tofu, if you'd like it to be an entrée. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like, "It's fried rice for dinner/breakfast/elevenses!" and eat the whole darn thing.
Provided by Isa Moskowitz
Categories Main Course
Time 30m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 522 kcal, Carbohydrate 88 g, Protein 12 g, Fat 14 g, SaturatedFat 7 g, Sodium 549 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
CRISPY DEEP FRIED BRUSSELS SPROUTS
Make these crunchiest crispy fried Brussels sprouts the next time you host! The sweet and tangy Asian seasoning adds an extra twist to these tasty greens.
Provided by Huy Vu
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Trim 2 lb Brussels sprouts by removing the outer layers of leaves first and then cut the bottom dried out stem portion off. Try not to remove too much of the stem so that it still keeps your Brussels sprouts intact. Cut the Brussels sprouts in half.
- Rinse your Brussels sprouts and leave them in a water bowl for about 5 minutes. I do this to remove some extra dirt that might get stuck in between the leaves.
- After rinsing, lay the Brussels sprouts out on a dish towel to let them dry fully. If the Brussels sprouts are wet or cold, this could change the temperature of the oil and affect the crispiness of the Brussels sprouts. You also want to prevent splatter by removing as much water from the Brussels sprouts as possible.
- In the same heavy-bottomed pot, add about one inch of vegetable oil (or another oil with a high smoke point) and heat to 375 °F. Slowly lower about six to seven Brussels sprouts into your oil. Fry your Brussels sprouts in multiple batches to prevent crowding and to allow your Brussels sprouts to cook evenly.
- When your Brussels sprouts have shrunk slightly and the outer layer leaves have changed to a dark brown, almost blackened color, remove them and place them onto a towel to get rid of excess oil.
- In between frying batches of Brussels sprouts, combine the fish sauce, water, rice wine vinegar, and sugar into Tupperware. Add fresh squeezed limes and mix. Close the lid on and shake vigorously to evenly blend the sugar granules.
- In a bowl, combine the freshly fried Brussels sprouts and seasoning and mix. Adjust seasoning to taste and top with fried shallots.
- Serve immediately.
- Peel the outer layer of the shallot.
- Using a mandoline slicer and some cut proof safety gloves, slice the shallots in ¼ of an inch slices.
- In a heavy-bottomed pot, add one inch of vegetable oil (you can re-use this oil later for the Brussels sprouts) and heat to 325 °F.
- Carefully add the shallots and watch over them as they brown--this can happen very quickly so watch the pot. When the shallots turn light golden brown, remove them immediately from the oil and place onto paper towels to dry. The shallots will continue to cook once you remove them so it's okay if you have extra pieces that are still light.
- Top the fried shallots on the Brussels sprouts.
Nutrition Facts : Calories 176 kcal, Carbohydrate 39 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 2022 mg, Fiber 9 g, Sugar 22 g, ServingSize 1 serving
BRUSSELS SPROUTS FRIED RICE FROM VEGAN WITH A VENGEANCE COOKBOOK
This recipe is from the vegan cookbook Vegan with a Vengeance by Isa Chandra Moskowitz. Published here as a review, with permission from the publisher.
Provided by veganlovlie
Categories Main Dish
Time 50m
Number Of Ingredients 15
Steps:
- Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussels sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
- Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons 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 rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
BRUSSELS FRIED RICE
Fried Rice with Apple Brussels
Provided by DailyVeganMeal
Categories Dinner Main Course
Number Of Ingredients 14
Steps:
- Cut the bottoms off of your brussels if needed, and then chop them into halves. Place them in a food processor and pulse a few times. You don't want to process them too much, maybe 20 seconds or so of total pulsing.
- In a large pan heat 1 tbsp olive oil on medium heat. Add brussels to pan and cook for about 5 minutes, stirring occasionally.
- While brussels are cooking, peel the granny smith apple, and dice it into small pieces.
- Add diced apple, 1/4 tsp garlic powder, 1/2 tsp salt, 1 tbsp balsamic vinegar into the pan with your brussels and stir well. Cook for about 5 minutes on low/medium heat.
- Heat 1.5 tsp sesame oil in a large pan on medium heat.
- Cook your chopped carrots with the sesame oil for 3 minutes.
- Add 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp ground ginger. Stir frequently and cook for another 2 minutes.
- Add a large scoop of cooked rice to the carrots, and add part of the soy sauce. Stir it up. Then add another scoop of cooked rice, and more soy sauce, and stir again. Do this until you've added all of the rice, and all 2 tablespoons of soy sauce.
- Turn the heat to low, then add the apple brussels sprouts into the rice and stir well. Cook until heated through. Season with salt & pepper if needed.
PAN FRIED BRUSSELS SPROUTS
Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!
Provided by Connie Fabian Byrnes
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.
Nutrition Facts : Calories 87.2 calories, Carbohydrate 12.1 g, Fat 3.7 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 29.3 mg, Sugar 3.2 g
BRUSSELS SPROUTS FRIED RICE RECIPE - (4.3/5)
Provided by á-167458
Number Of Ingredients 14
Steps:
- In a frying pan, add the brussels sprouts with olive oil, salt and pepper and cook them till they became goldish color for about 10 minutes Add the pine nuts and the chopped onion till they all cook well, for about 3 minutes Add the red pepper, garlic powder, ginger powder, dried basil and the cooked rice and stir for 2 minutes Add the soya sauce and the lemon juice and keep it cooking for 2 minutes. Serve hot and enjoy! Hint: for the spicy food lovers, add some Sriracha sauce
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