A simple, super speedy & delicious Brussels Sprout Fried Rice. It can be ready and on the table in under 15 minutes and is a great way to use up leftover rice!
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Gone are the days of boiling Brussels sprouts in a pan of water until they turn bitter and soggy! Treat them with the respect they deserve and make a delicious Brussels Sprout Stir Fry like this one, shave them finely and add to salads or roast them in the oven with olive oil and salt and pepper.
When prepared well they are really delicious, and so good for you too. Read more about their health benefits in this article by Rachael Link, MS, RD.
Jump to:
Like my Mushroom Fried Rice, this is a quick, 15 minute fried rice recipe that’s highly versatile. Great as it is, but totally adaptable so feel free to add extra veggies, crispy tofu or some cubed vegan beef or chick'n. Because here's the thing about fried rice: You can put just about anything in it!
Ingredient notes
Brussels Sprout Fried Rice contains just a handful of ingredients:
- Brussels sprouts
- Onion & garlic
- Rice - Cooked and cold. Ideally the day before although see the FAQs if you want a quicker option. You can use white rice (long grain, basmati or jasmine rice) or brown rice.
- Soy sauce or Tamari
- Maple syrup
- Cashew nuts - You could use peanuts instead.
Success tip: Be sure to use fresh Brussels sprouts. Their texture is important here and frozen ones won't work as well.
How to make Brussels Sprout Fried Rice
- Sauté the Brussels sprouts, onion and garlic.
- Add the rice, maple syrup and soy sauce and give it all a toss.
- Stir through the cashew nuts then serve.
Success tip: As with all stir fries, once you start cooking it all comes together very quickly, so have everything chopped and ready to throw into your wok or skillet before you begin!
To serve
Brussels Sprout Fried Rice is a protein-packed dish that is great as a meal just as it is. I love to serve it with a drizzle of chili oil and a scattering of fresh cilantro or green onions, but it's also great with some vegan chicken or baked tofu. Some crispy fried vegan bacon scattered over the top would also be amazing! Or make it a banquet with some Tofu Quinoa Stir Fry and Five Spice Tofu.
Recipe FAQs
The rice needs to ideally be cold, day old rice because it dries out in the fridge. This ensures your fried rice will have the right texture. Freshly cooked rice is too wet and will clump together if you try to fry it.
If you don’t have any cooked and refrigerated rice simply cook some and lay it out in a thin layer on a large baking sheet, cover with cling wrap and pop in the freezer for 10 to 15 minutes or the fridge for 30 minutes. Then proceed with the recipe. You will get the best results with day old refrigerated rice though.
No. Any roomy skillet will be fine!
No. For food safety reasons rice can only be reheated once and you are doing that when you make the fried rice. I recommend only making as much as you need so there are no leftovers.
More rice dishes
Recipe
Easy Brussels Sprout Fried Rice
Author:Ingredients
- 2 tablespoons oil , one that can withstand high heat
- 4 heaping cups (400 grams or 14 oz) fresh Brussels sprouts , halved (this is a rough amount. You can use a few more or less)
- 1 large onion , diced
- 4 cloves garlic , chopped finely
- 4 tablespoon soy sauce , or Tamari (gluten-free if necessary)
- 2 tablespoon maple syrup
- 4 cups (about 600 grams) cooked and cooled rice , white or brown
- ⅔ cup (100 grams) cashew nuts , raw or roasted
INSTRUCTIONS
- Heat a large wok or skillet over medium-high heat and add the oil.
- When hot add the Brussels sprout halves and sauté until just tender (about 4 minutes).
- Next add the onions and cook for another couple of minutes until the onion is translucent, then add the garlic and cook for 1 more minute.
- Tip in the cold cooked rice, soy sauce and maple syrup. Cook for about 5 minutes, tossing frequently until the rice is piping hot.
- Add the cashew nuts, toss once more then serve.
💌 SAVE THIS RECIPE!
Enter your email and I'll send the link straight to your inbox.
Watch out for more tasty treats coming your way too! Unsubscribe at any time.
Pam says
Made this tonight-just as written and was terrific! Will definitely be on the rotation and hubby loved it! Said it was really good and very filling!
neil says
Really good. I used pine nuts instead cashews.
Karlie says
Made this for dinner tonight. So good!
Nick says
I just completed putting this recipe together and let me tell you it is one mind-blowing meal. If you love brussel sprouts as much as I do, you have stumbled on the very best of the best. Due to health concerns I became a Veagan almost three years ago and have been trying more brussel sprouts recipes than I care to think about. The journey stops here for me. Not just delicious, actually mind-blowing as I said, it is very easy. I thank you over and over. This is a keeper.
A Virtual Vegan says
Thank you so much Nick. I'm really pleased you enjoyed it so much!
Patricia says
Absolutely delicious and easy to make
Meli says
This turned out fabulous! Great recipe! Thank you. The whole family enjoyed it.
A Virtual Vegan says
Awesome! I'm so pleased you all enjoyed it!
Melissa says
This was amazing! I made this with cauliflower rice instead of brown and it was outstanding. You can't really go wrong with Brussels Sprouts and cashews but it was better than I expected!
A Virtual Vegan says
That's awesome Melissa. I was only thinking last night that I should update this recipe with new pictures etc. It's one of my personal favorites. I'm so pleased you enjoyed it too!
Marcia says
I made this for dinner last night and it was a huge hit with my husband (thank you!)! Of course I really enjoyed it too, but he's the one that's hard to please when it comes to Vegan food. His comment as we were clearing the dishes was: "I'd have that again!" I keep forgetting many of your recipes are only for 2 people which means no second servings for some of us. It's not you, it's me, I forget to read the serving size so now I highlight it!
I love that it was SO easy and came together so quickly. So often recipes provide a Prep time # but it's ALWAYS so much longer for me. I don't know if I'm the only one that happens to, but inaccurate timing makes all the difference in the world when arranging my cooking schedule. One thing I would suggest is not adding the cashews before serving. which I did, but we didn't eat immediately so they lost their crunch and sort of disappeared. I know you said to "serve immediately," but we had a glass of wine instead so it's my fault! Thank you for your lovely & delicious recipes!
A Virtual Vegan says
I am so glad you both enjoyed it! Thank you so much for stopping by with your feedback!
Mary Ellen says
I just made this and it's soooooo good! So excited to have found it. :)
Lilli says
This was super delicious and easy to make! Thanks for that :)
A Virtual Vegan says
I'm so glad you liked it!
Sam Diver says
Absolutely gorgeous! Tried this the other night,and loved it so much its on tonight's menu too!
A Virtual Vegan says
Hi Sam. I am so glad to hear you enjoyed it and thank you for taking the time to comment. Have a great weekend!
gill says
Oh my days!! eating it now...it's beautiful...I could eat this every day!!!!!!
A Virtual Vegan says
Thank you for taking the time to comment Gill and I'm thrilled you like it! I could eat it every day too...I love sprouts!