BM# 71: Week 3/ Day 3
Theme: One Ingredient — 3 Courses
Dish: Rice Based — Brussels Sprouts Fried Rice
For the final day of this week’s marathon where I am cooking with Brussels Sprouts I have a rice based dish made with them. This Brussels Sprouts fried rice is a delicious and nutritious way of enjoying the sprouts.
Just like this creamy curry that I posted yesterday, today’s fried rice is also a completely new idea to make with Brussels Sprouts. If not for the courses that Valli listed for the theme, I would never in million years think of making these different dishes with that one ingredient.
Like any other fried rice recipes, this recipe also starts with cooked and cooled rice. I used brown rice, you can use any color rice you like. Using leftover rice from the night before gives the best results, but you can also cook the rice an hour ahead of time and let it cool completely before using in the dish. The key is to not use mushy and sticky rice, the grains need to be separate and fluffy.
Recipe is from Isa Chandra’s site. I have never added herbs (cilantro and basil, in this case) in the very beginning of making a rice dish. But these herbs make the fried rice very flavorful and it smells aromatic and heavenly when they are being cooked.
Another unusual addition to a fried rice is lemon juice and agave nectar, but both these ingredients make all the flavors come together resulting in an absolutely delicious fried rice. I added some thawed edamame to boost the protein in the rice, but you can substitute with some tofu, paneer or an egg. All in all a great dish that is colorful and yummy!!
Lets check out what my fellow marathoners have cooked today for BM# 71.
| Servings | Prep Time |
| 4 servings | 15 minutes |
| Cook Time |
| 20 minutes |
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Brussels Sprouts Fried Rice is a colorful and absolutely delicious dish. It is very flavorful with the addition of sauteed herbs and is a great recipe to use up leftover rice.
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- 4 cups Brown Rice, Cooked and Cooled Leftover from the night before is best here, but you can also cook the rice at least 1 hour ahead of time and cool completely.
- 2~3 cups Brussels Sprouts, trimmed and quartered
- 1 Large Carrot, peeled and cut into half moons
- 1 cup Frozen Edamame, thawed
- 3 tbsp Cashews or Pine nuts
- 1 cup Green Onions, chopped
- 2 tbsp coconut oil
- 1 tbsp Ginger, finely grated
- 2 Garlic cloves, finely grated
- ¼ cup Cilantro, finely chopped
- ¼ cup Basil, chopped
- ¼ tsp Crushed Red pepper flakes
- 2 tbsp Soy sauce or tamari
- 1 tbsp lemon juice
- ½ tsp Agave Nectar
- To taste salt
- Heat 1 tbsp coconut oil in a large pan over medium-high heat. Add the Brussels Sprouts and carrots and cook till the veggies are crisp tender and getting lightly browned around the edges.
- Add the cashews (or pine nuts) and cook for 2 more minutes or until the nuts are toasted. Transfer the veggies and nuts to a large plate and set aside.
- Heat the remaining 1tbsp coconut oil in the same pan. Add ginger, garlic and cook for 30 seconds or until fragrant.
- Next stir in the green onions and the chopped herbs. Cook for about 1~2 minutes.
- Add the thawed edamame and cook till heated through, about 2~3 minutes.
- Next add the rice, red pepper flakes and cook for 3~4 minutes.
- Finally add the Brussels sprouts mixture, soy sauce, lime juice, agave nectar and salt. Toss until all the ingredients are well combined and cook for 2~3 minutes. Taste and adjust the seasoning. Serve immediately.