Brussels Sprout Fried Rice

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh leaves
  • 12 oz Brussels sprouts
  • 1 Carrot, large
  • 1 cup Cilantro, loosely packed fresh
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 cup Scallion

• Condiments

  • 1/2 tsp Agave nectar
  • 1 tbsp Lime juice, freshly squeezed
  • 2 tbsp Soy sauce or tamari
  • 1 Sriracha to serve

• Pasta & Grains

  • 4 cups Jasmine rice, cooked and cooled

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Refined coconut oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

Found on eathealthyeathappy.com

Description

Ingredients

• 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
• 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

Directions

• Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Saute 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. Saute 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!