Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if you’d like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like “It’s fried rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google “lollipop kale.” OMG.
~If you’re not feeling the pinenuts, try some roasted cashews!
~The agave is only for the very very slightest hint of sweetness to elevate the flavors. If you don’t have any, dissolve some sugar in the soy sauce and that’ll work just fine!
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agaveSriracha to serve
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 rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
I’ve been meaning to come back to this recipe and thank you! It’s soo delicious! My boyfriend calls is majestic rice. I’m always surprised every time I eat it how yummy it is so thanks 🙂
I tried tempeh the other day and YUCK! Suggestions on how to make it more YUMMY! And I tried curry flavored Seitan and it was good but not very curry in flavor. I am new to this whole vegetarian thing. Thanks for any and all suggestions, tips, and ideas! thanks
I just made this recipe with cauliflower rather than brussel sprouts, because that’s what I had. I had a big, fat head of purple cauliflower from the garden that needed to be used. It was 90 degrees, so to minimize kitchen heat I roasted the cauliflower on the grill, but outside of that I used the recipe exactly as-is. Everyone (including my dyed-in-the-wool meateater 14 year old son) like it a lot. It was far better than any fried rice I had previously made just winging it with my moderate knowledge of cooking. The fresh herbs and lime juice sealed it. 4 stars! Thank you for providing the foundation for a great family meal.
Any substitution suggestions for those of us to whom cilantro is not an option? Sorry, one of those rare folks to whom cilantro tastes like soap and suffering.
This was better than any meal at any Thai restaurant I’ve ever been to!
Um, yeah, that looks super duper delicious. With tofu? Yes, please! 🙂
Will this recipe not turn out great without the cilantro? A lot of us don’t care for the noxious weed.
A professional cookbook writer who doesn’t know it’s Brussels, not Brussel? How?
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OMG I will never look at this recipe again and not think about selling a kidney.
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My kids used to hate vegetables especially brussel sprouts. Now thanks to your wonderful recipe things are starting to change in our household. Thank you again. Looking forward to more wonderful ideas.
Normally, my kids don’t really like brussel sprouts, but i found out that they can “kinda” tolerate them in this dish! Good for me since i’m addicted to fried rice after traveling to southeast asia before my pregnancy. I don’t use Siracha though but a bit of green thai curry paste!
Wow, this looks amazing. Thank you for posting. Please continue the great work.
Holy crap,I made this tonight and it was orgasmic (no exaggeration here) Definitely a once every couple of weeks meal,my favorite part was that I fed it to my husband and he didn’t even realize it didn’t have any meat even after his second plate 😀 I’m so so excited for mail to come tomorrow, I have both cookbooks coming my way!
OMG, this was great, super delicious. Thank You Isa
Can you substitute maple syrup or honey or stevia for the agave. That’s alls I got. 🙂
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