Need a Meatless Monday meal idea? Vegetarian or vegan and wanting to wake up your taste buds? Looking for alternatives for Lenten meals? This Brussels Sprouts Fried Rice recipe is packed with flavor.
We typically have one meatless meal a week so I am always looking for ideas. One of my go to sources is Isa Chandra Moskowitz on her Post Punk Kitchen website. Her vegan site has given me a lot of inspiration when cooking for my vegetarian daughter.
Here is a very flavor packed fried rice recipe that can be eaten as a side to a larger meal or as a meal like we did. That fact that we love Brussels sprouts makes this a win-win recipe. One could easily add additional protein to this dish by adding a couple scrambled eggs at the very end.
I made a few slight variations to the original recipe found on PPK. Here is what I did:
Brussels Sprouts Fried Rice
4 tablespoons refined coconut oil, divided (or your favorite cooking oil)
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
¼ cup pine nuts
¼ 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 Note)
¼ teaspoon red pepper flakes
2 tablespoons soy sauce
Juice from one lime
½ teaspoon agave
Sriracha to serve
Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 2 tablespoon of oil until Brussel sprouts are lightly charred; about 5 to 10 minutes. 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 to medium. Add ½ tablespoon oil. Saute the basil, cilantro, scallions, garlic and ginger for about a minute. Stir in the red pepper flakes when the herbs are wilted and aromatic. Return heat to medium-high and add remaining oil and rice and cook for about 5 minutes. Toss often to combine.
Lastly, add the Brussels, carrots, and pine nuts back to the pan. Drizzle in the soy sauce, lime juice and agave. Cook for 5 more minutes or so until rice is lightly browned. Taste for salt. Serve with Sriracha.
Note: You must use cold rice in this recipe. Using warm, recently cooked rice will cause it to get mushy and clump together. I suggest making the rice the day before.