Brussel Sprout Fried Rice
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Brussel Sprout Fried Rice calories by ingredient
Introduction
2 tablespoons refined coconut oil, divided12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 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]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave
Sriracha to serve 2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 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]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave
Sriracha to serve
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
Tips
Precook the rice to speed up the process
Directions
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.
