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!!