Brussels Sprout Fried Rice

Brussels Sprout Fried Rice

  • Serves: 4
Brussels Sprout Fried Rice

Brussels Sprout Fried Rice

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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

Description

Brussels Sprout Fried Rice is super delicious and full of flavor! Recipe from Vegan with a Vengeance by Isa Chandra Moskowitz.

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!
  • Serves: 4
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Title:

Meatless Monday: Brussels Sprout Fried Rice

Descrition:

This super tasty Brussels sprout fried rice is a vegan masterpiece! Loaded with fresh, frisky flavor.

Brussels Sprout Fried Rice

  • 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

The first person this recipe

eathealthyeathappy.com

eathealthyeathappy.com

175 0

Found on eathealthyeathappy.com

eat healthy, eat happy

Meatless Monday: Brussels Sprout Fried Rice

This super tasty Brussels sprout fried rice is a vegan masterpiece! Loaded with fresh, frisky flavor.