Vegan Brussel Sprout Fried Rice Recipes

VEGAN BRUSSEL SPROUT FRIED RICE

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

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!

EASY BRUSSELS SPROUT FRIED RICE

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.

BRUSSELS FRIED RICE

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.