Easy Brussels Sprout 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

CRISPY BRUSSELS SPROUT FRIED RICE



Crispy Brussels Sprout Fried Rice image

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

2 teaspoons minced garlic
2 tablespoons toasted sesame oil
2 cups cooked jasmine rice
2 cups shredded Brussels sprouts
1 small onion, chopped
2 tablespoons soy sauce (LaChoy is gluten free)
2 eggs, beaten

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

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