Best Brussels Sprouts Fried Rice Recipes

Crispy Brussels Sprouts Fried Rice image

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
2 tablespoons soy sauce
2 eggs, beaten

Steps:

Heat skillet or wok to medium heat.
Add sesame oil and minced garlic. Saute garlic until fragrant, 20-30 seconds.
Add Brussels sprouts. Cook for at least 30 seconds without stirring, until they start to brown slightly.
Once they start to crisp up, stir the sprouts, then add the onion and cooked rice. Let sit for 30 seconds before stirring.
Stir the rice mixture and let cook 1 minute, or until onion is tender.
Stir in the soy sauce, cook for 30 seconds more.
Push the fried rice to one side of pan, add the eggs, scramble, and stir into rice mixture.

Brussels Sprouts Fried Rice Recipe - (4.3/5) image

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

Brussels Sprouts Fried Rice image

Provided by @MakeItYours

Number Of Ingredients 15

2 tablespoons refined coconut oil
12 ounces Brussels sprouts (trimmed and quartered)
1 large carrot (peeled and sliced into thin half-moons)
1/4 cup pine nuts
1/4 cup fresh basil leaves
1 cup loosely packed fresh cilantro (chopped)
1 cup finely chopped scallion
2 cloves garlic (minced)
1 tablespoon minced fresh ginger
4 cups cooked and cooled jasmine rice (see note for shortcut)
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon freshly squeezed lime juice
1/2 teaspoon agave nectar
Sriracha to serve

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!