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!!
4cupsBrown Rice, Cooked and CooledLeftover from the night before is best here, but you can also cook the rice at least 1 hour ahead of time and cool completely.
2~3cupsBrussels Sprouts, trimmed and quartered
1Large Carrot, peeled and cut into half moons
1cupFrozen Edamame, thawed
3tbspCashews or Pine nuts
1cupGreen Onions, chopped
1tbspGinger, finely grated
2Garlic cloves, finely grated
¼cupCilantro, finely chopped
¼tspCrushed Red pepper flakes
2tbspSoy sauce or tamari
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.