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Fried Rice With Brussels Sprouts
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Fried Rice With Brussels Sprouts
Ingredients for 5 servings
Substitution
Note
- 1/2 lb Brussels sprouts, halved or quartered
- 1 tablespoon avocado oil (or other oil with a high smoke point such as grapeseed, tigernut or coconut; if not olive oil)
- pinches of sea salt & cracked pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 cup green onion, chopped
- 2 teaspoons ginger, fresh or paste
- 2 1/2 cups cooked brown rice
- 2/3 cup colorful bell peppers, chopped
- I used a combination of chopped red, yellow and orange bell peppers
- 3 tablespoons low sodium soy sauce (or low sodium tamari)
- 1/3 cup chopped cilantro
- 1 1/2 teaspoons (toasted) sesame oil (or peanut oil) for fragrance
- Garnish
- fresh lime juice
STEPS
Step 1
If you do not have cooked rice, cook rice according to the instructions given. Then allow it to cool to room temperature or place in the fridge.
Step 2
Set oven to 420F.
Step 3
In a large bowl, mix together cut Brussels sprouts, olive oil and sea salt & pepper. Toss the sprouts so they are completely covered then dump them on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the edges are brown and crispy, and the sprouts are crisp-tender when pierced with a fork.
Step 4
Set a nonstick skillet on medium heat and once hot, add the olive oil, garlic and green onion. Sauté for 2 to 3 minutes and be careful not to burn the garlic.
Step 5
Add in the room temperature, OR cold, cooked brown rice and cook in the skillet for 2 minutes. Then, add bell peppers and the roasted Brussels sprouts. Fold everything together, then season with low-sodium soy sauce and chopped cilantro.
Step 6
Mix everything together and reduce the heat to low. Drizzle sesame oil over the rice, gently fold and then serve.
Step 7
Enjoy with your choice of protein! Here in this example, I enjoyed mine with grilled chicken breast seasoned with garlic, onion, thyme and sea salt & pepper.
Fried Rice With Brussels Sprouts
Kevin Curry
INGREDIENTS
- 1/2 lb Brussels sprouts, halved or quartered
- 1 tablespoon avocado oil (or other oil with a high smoke point such as grapeseed, tigernut or coconut; if not olive oil)
- pinches of sea salt & cracked pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/2 cup green onion, chopped
- 2 teaspoons ginger, fresh or paste
- 2 1/2 cups cooked brown rice
- 2/3 cup colorful bell peppers, chopped
- I used a combination of chopped red, yellow and orange bell peppers
- 3 tablespoons low sodium soy sauce (or low sodium tamari)
- 1/3 cup chopped cilantro
- 1 1/2 teaspoons (toasted) sesame oil (or peanut oil) for fragrance
- Garnish
- fresh lime juice
INSTRUCTIONS
-
If you do not have cooked rice, cook rice according to the instructions given. Then allow it to cool to room temperature or place in the fridge.
-
Set oven to 420F.
-
In a large bowl, mix together cut Brussels sprouts, olive oil and sea salt & pepper. Toss the sprouts so they are completely covered then dump them on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the edges are brown and crispy, and the sprouts are crisp-tender when pierced with a fork.
-
Set a nonstick skillet on medium heat and once hot, add the olive oil, garlic and green onion. Sauté for 2 to 3 minutes and be careful not to burn the garlic.
-
Add in the room temperature, OR cold, cooked brown rice and cook in the skillet for 2 minutes. Then, add bell peppers and the roasted Brussels sprouts. Fold everything together, then season with low-sodium soy sauce and chopped cilantro.
-
Mix everything together and reduce the heat to low. Drizzle sesame oil over the rice, gently fold and then serve.
-
Enjoy with your choice of protein! Here in this example, I enjoyed mine with grilled chicken breast seasoned with garlic, onion, thyme and sea salt & pepper.
Nutrition per serving
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