BRUSSELS SPROUTS FRIED RICE

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!