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Brussel Sprouts Fried Rice Yum
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.
Brussel Sprouts Fried Rice
Cuisine chinese, fusion
Prep Time
15 minutes

Cook Time
20 minutes
Servings
servings
Ingredients
  • 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
Cuisine chinese, fusion
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 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
Brussel Sprouts Fried Rice
Instructions
  1. 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.
  2. 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.
  3. Heat the remaining 1tbsp coconut oil in the same pan. Add ginger, garlic and cook for 30 seconds or until fragrant.
  4. Next stir in the green onions and the chopped herbs. Cook for about 1~2 minutes.
  5. Add the thawed edamame and cook till heated through, about 2~3 minutes.
  6. Next add the rice, red pepper flakes and cook for 3~4 minutes.
  7. 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.
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