Easy Brussels Sprout Fried Rice
Author:A simple, super-speedy, delicious Brussels Sprout Fried Rice. Ready in under 15 minutes and a great way to use up leftover rice!
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.
NUTRITION
Serving: 1serving | Calories: 504kcal | Carbohydrates: 73g | Protein: 15g | Fat: 19g | Saturated Fat: 3g | Sodium: 1038mg | Potassium: 737mg | Fiber: 6g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 89mg | Calcium: 96mg | Iron: 4mg
