Serves 4
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.
Ingredients
- 2 tablespoons refined coconut oil divided
- 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
Instructions
- Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons 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 rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
Notes
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Looks fabulous! Great Recipe 🙂
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Simple and fast! This is what I love <3 Thank you 🙂
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And honey….not agave
OMG I will never look at this recipe again and not think about selling a kidney.
good job carry on
Im so happy I made this for dinner last night. I doubled the Brussels bc we had it. The meal was so so good :):)
We make this once a month when we’re tired, want something ~amazing~ but avoiding the $$$ of takeout, THANKS!!!
I love this recipe. I literally make it every other week. I also love how easy it is to modify. I’ve added edamame and shredded bok choy for some added nutrition.
Do you have any recommendations on a good tofu recipe that would go well with this? I made this recipe tonight and it is so delicious, but I just added plain tofu and fried it up with the veggies – not very delicious.
Brussel sprouts are my veggie of choice. Whenever I can fit them into a recipe, I do! And my husband can hardly resist ordering fried rice whenever we’re out so I will be trying this recipe!
This receipe was just YUM!!! Thumbs up. Absolutely delicious….I served it with home made falafel and it was magic. Thank you!!