Brussel Sprout Fried Rice
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.
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!
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