Serves 4
Total time: 30 minutes || Active time: 30 minutes

Brussel Sprout Fried Rice, easy, vegan and ready in 30 minutes

This vegan Brussels sprout fried rice is fresh, herby, and a little bit charred in all the right places: quartered Brussels sprouts, toasted pine nuts, a ton of fresh basil and cilantro, and cold jasmine rice tossed in a hot cast iron pan until it gets that slightly crispy, slightly browned thing going on. It’s gluten-free (just use tamari), comes together in about 30 minutes, and makes a really solid weeknight dinner.

I know, I know, I put Brussels 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.

Pine nuts are a surprisingly great addition to fried rice. A small handful goes a long way toward adding another decadent layer of flavor. You can top it with some gingery baked tofu if you’d like it to be more of an entrée. Or serve it as part of a bigger Thai-inspired spread. Or just be like “it’s fried rice for dinner/breakfast/elevensies” and eat the whole darn thing.

Tips for the Best Vegan Fried Rice

The single most important thing here is cold rice. It has to be cold. Room temperature is not cold enough.

If your rice is warm or even lukewarm, it will steam instead of fry and you’ll end up with a sticky, mushy situation that no amount of soy sauce can save. Cook your rice ahead of time and spread it out on a sheet pan or in a mesh strainer, stick it in the fridge until it’s completely cold, then use it.

Or just use frozen rice. Many supermarkets carry frozen bags of jasmine rice and they work perfectly here. You can toss frozen rice straight into the hot pan.

I always keep a bag of frozen rice in my freezer for exactly this kind of thing. Quick weeknight meals, veggie burgers, fried rice at 10pm because you suddenly decided you needed fried rice at 10pm. It’s a good habit.

The other thing that makes this fried rice work is cooking in stages. The Brussels sprouts and carrots go in first over medium-high heat so the sprouts get that lightly charred edge. Then the pine nuts toast for a couple of minutes in that same hot pan. All of that comes out onto a plate and waits.

Then the heat drops to medium and the herbs go in: basil, cilantro, scallions, garlic, ginger. Just long enough to wilt and get fragrant, maybe a minute.

Then and only then, the rice goes in and gets tossed around until it starts to pick up a little color. Finally everything comes back together with soy sauce, lime, and just the tiniest bit of agave to round things out.

That last part, the agave, is only half a teaspoon. It’s not making anything sweet. It just lifts the soy sauce and lime and makes the whole dish taste more balanced. If you don’t have agave, dissolve a pinch of sugar into the soy sauce before adding it.

A note about the coconut oil: I adore the richness it adds here, but use refined coconut oil so it doesn’t taste like a coconut situation. Any neutral oil works, though.

BRUSSEL SPROUT FRIED RICE FAQ

Why does the rice need to be cold? Cold rice has less surface moisture, which means it fries instead of steams. Warm or freshly cooked rice will clump up and turn mushy. Cook it ahead, chill it completely, or use frozen rice straight from the bag.

How do I freeze rice for fried rice? Cook your rice, fluff it, and spread it out in a mesh strainer or on a sheet pan to cool completely. Transfer to a freezer bag, press the air out, and freeze. It keeps for a couple of months and you can toss it into a hot pan straight from frozen.

Can I use brown rice instead of jasmine? Yes. Brown rice works and adds a nuttier flavor. It just won’t get quite as crispy as jasmine or other white rice varieties. Make sure it’s cold either way.

What can I use instead of Brussels sprouts? Broccoli florets are the most popular swap. Cut them small so they char up in the same amount of time. Shredded cabbage or chopped bok choy also work. But I mean, the Brussels sprouts are kind of the whole point here.

Can I use something besides pine nuts? Roasted cashews are great. Peanuts work too if you’re going for a more Thai vibe. Toast them in the pan the same way.

Can I add tofu or another protein? Yes. Brown some cubed extra-firm tofu separately and toss it in at the end, or use baked tofu sliced into strips. Edamame is another easy option, just toss them in with the rice.

What if I don’t have fresh herbs? The fresh basil and cilantro are a big part of what makes this fried rice taste fresh and bright rather than heavy. I wouldn’t skip them entirely. If you can only find one, cilantro is the more important one here. Dried herbs won’t give you the same effect.

Is this gluten-free? Yes, as long as you use tamari instead of regular soy sauce. Everything else is naturally gluten-free.

Can I make this ahead? It reheats well in a hot pan with a tiny splash of soy sauce and a squeeze of lime to freshen it up. It’ll keep in the fridge for 3 to 4 days. The herbs will lose some brightness but the flavor holds up.

It came out dry. What happened? A few readers have mentioned this. It probably has to do with the moisture in the rice. Try adding a little extra soy sauce and lime at the end, or drizzle in a teaspoon or two more oil when you add the rice. You can also toss in a tablespoon of vegetable broth if you want a bit more moisture without adding more salt.

Brussel Sprout Fried Rice

Isa Chandra
Fresh, herby vegan fried rice loaded with charred Brussels sprouts, toasted pine nuts, basil, cilantro, and scallions. Tossed with soy sauce, lime, and just a touch of agave. Gluten-free (with tamari) and ready in 30 minutes.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Thai
Servings 4 people

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 notes]
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tamari or soy sauce (use tamari for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon agave
  • Sriracha to serve

Instructions
 

  • Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Sauté 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!
Keyword 30 Minute Meal, Fried Rice
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