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!
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.
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!
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!
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.
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!
For food safety reasons I do not recommend reheating or freezing leftovers. This is because rice can cause food poisoning if reheated more than once. This recipe is made with pre-cooked rice so technically you are reheating it that one time when making your fried rice. For more information see the NHS's advice on reheating rice.
More rice dishes
Easy Brussels Sprout Fried RiceAuthor:
- 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
- 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.