Brussel Sprout Fried Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
22 serving RICE - Dynasty Jasmine Rice 1/2 cup cooked 2 serving Birdseye's Brussel Sprouts-10 brussels sprouts 1 cup, chopped Carrots, raw .25 cup Sunflower Seeds, with salt added 4 tbsp Corn Oil 4 tbsp Basil 8 tbsp Cilantro, dried 2 clove Garlic 3 tsp ginger minced (by MOMMA371) 2 tbsp La Choy Lite Soy Sauce (Low sodium) 3 tsp Granulated Sugar 1 tbsp Salt
Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. 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 a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.
Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HNGUSTAFSON.
Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.
Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user HNGUSTAFSON.
Nutritional Info Amount Per Serving
- Calories: 559.3
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,045.3 mg
- Total Carbs: 110.0 g
- Dietary Fiber: 1.6 g
- Protein: 7.5 g