A simple, super-speedy, delicious Brussels Sprout Fried Rice. Ready in under 15 minutes and a great way to use up leftover rice!
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FEATURED COMMENT
"I just finished this, and let me tell you it is one mind-blowing meal. If you love Brussels sprouts as much as I do, you have stumbled on the very best of the best. I have been trying more Brussels sprouts recipes than I care to think about. The journey stops here for me. Not just delicious, actually mind-blowing and very easy. This is a keeper!" - Nick ⭐️⭐️⭐️⭐️⭐️ More reviews →
Gone are the days of boiling Brussels sprouts in a pan of water until they turn bitter and soggy. Brussels sprouts deserve better! Let me show you how to turn them into a delicious Brussels Sprout Fried Rice instead.
When they're prepared well, Brussels sprouts are really delicious, and they're packed with nutrients too. Read more about their health benefits in this article by Rachael Link, MS, RD.
Just like my Mushroom Fried Rice, this Brussels Sprout Fried Rice recipe is quick, easy, and perfect for busy days. It's ready from start to finish in 15 minutes, because sometimes life is life, and dinner needs to be really quick and simple. Delicious is non-negotiable, though!
It's also a great way to use up leftover cooked rice. We're all about reducing food waste around here!
It's delicious as-is, but it's also endlessly adaptable. Because here's the thing about fried rice: You can put just about anything in there, and it works! I've included some ideas below.
Mel x
Ingredient Notes & Substitutions
Brussels Sprout Fried Rice contains just a handful of ingredients. Here is what you need along with some important notes & substitution ideas:
- Brussels sprouts - This recipe is best when made with fresh Brussels sprouts, but frozen work too. Don't defrost them. Use them straight from the freezer.
- Onion & garlic - For lots of flavour. The recipe calls for 4 cloves of garlic, but as usual my advice when it comes to the amount of garlic to use is to go with your heart!
- Rice - White rice (long grain, Basmati, or Jasmine) or brown rice. This must be cooked and cold. In fact, it stir-fries best if it's had plenty of time to chill. I prefer to prep it the day before so it can sit in the fridge overnight. See the FAQs if you only have uncooked rice and need to hurry things along. I'm sure cauliflower rice would work well too.
- Soy sauce or Tamari - For salty, umami flavour and moisture.
- Maple syrup - For a touch of smoky sweetness which really complements the other flavours.
- Cashew nuts - For texture and extra flavour. The cashews can be raw or roasted. You could use peanuts instead. For a nut-free option, use sunflower seeds or pumpkin seeds, or canned water chestnuts or bamboo shoots.
Success Tip
As with all stir-fries, everything comes together very quickly, so make sure your ingredients are all prepped and ready to go before you begin!
Extra Ingredients That Work Well In Fried Rice
The beauty of fried rice is you can easily add extra veggies or proteins. Stir-fry-friendly veggies like snow peas, bell peppers, mushrooms, carrots, bok choy, etc can be added, as can frozen vegetables like green peas, green beans, corn, edamame beans, or mixed vegetables (the bags with peas, carrots, and green beans).
Add fresh vegetables with the sprouts in order of cook time, and add frozen veg once the Brussels sprouts are tender. Cook them just enough to defrost and dry off a bit before adding the rice.
Protein ideas include cubed extra-firm tofu, baked tofu, nutritional yeast tofu, vegan shrimp (I love the Happy Veggie World ones), chickpeas, tempeh, and cubed or shredded seitan like my vegan chicken or vegan beef.
My Sticky Crumbled Tempeh and Shredded Tofu are also great scattered into it, and both can be made ahead and stored in the fridge to make dinner times easier.
Recipe FAQs
When making fried rice, it's best to use cold, day-old rice because it dries out in the fridge and firms up. Freshly cooked rice is too damp and will clump if you try to fry it.
If you don't have any cooked and refrigerated rice, 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.
No. Any roomy skillet will be fine!
No. For food safety, 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.
Recipe
Easy Brussels Sprout Fried Rice
Author:Ingredients
- 2 tablespoons oil (That can withstand high heat)
- 4 heaping cups (400 grams or 14 oz) Brussels sprouts (Halve them if fresh. Leave whole if frozen)
- 1 large onion, diced
- 4 cloves garlic, minced
- 4 tablespoons soy sauce, or Tamari (gluten-free if necessary)
- 2 tablespoons pure 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.
- Add the Brussels sprouts and sauté until just fork-tender (about 4 minutes).
- Next, add the onions and cook until translucent, then add the garlic and cook for another minute.
- Break up any clumps of cold rice, then tip it into the pan, followed by the soy sauce and maple syrup. Cook for about 5 minutes, tossing frequently until the rice is piping hot.
- Add the cashews, toss once more, then serve.
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Margot says
I made this with halved tiny Brussels sprouts and quartered button mushrooms that were approx 4-5 cms diameter. I used a packet of microwave Basmati rice, which I put in the fridge the day before, instead of cooking rice the day before. It was fine and didn't clump, although I did use a little more oil. With a good scattering of roasted unsalted cashews, the dish was delicious and so simple to make.
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
just finished this, and let me tell you it is one mind-blowing meal. If you love brussels sprouts as much as I do, you have stumbled on the very best of the best. I became a Vegan almost three years ago and have been trying more Brussels sprouts recipes than I care to think about. The journey stops here for me. Not just delicious, actually mind-blowing and 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 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!