I put Brussels sprouts in everything. Even fried rice is not safe from that little cruciferous flavor bomb! And until someone invents an even more awesome vegetable, I will continue to overuse them. Not that anyone is complaining. This version of fried rice is wonderfully aromatic with the addition of fresh herbs and scallions. And a small handful of pine nuts goes a long way to adding another decadent layer of flavor. You can top the dish with some gingery tofu, or toss in some browned tofu, if you’d like it to be an entrée. Or simply serve in addition to a bigger Thai-inspired spread. Recipe and photo from Vegan With a Vengeance: 10th Anniversary Edition* by Isa Chandra Moskowitz, ©2015. Published by Perseus Books, reprinted with permission.
- 2 tablespoons refined coconut oil
- 12 ounces Brussels sprouts, trimmed and quartered
- 1 large carrot, peeled and sliced into thin half-moons
- ¼ cup pine nuts
- ¼ cup fresh basil leaves
- 1 cup loosely packed fresh cilantro, chopped
- 1 cup finely chopped scallion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 cups cooked and cooled jasmine rice (see note for shortcut)
- ¼ teaspoon red pepper flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon agave nectar
- Sriracha to serve
- Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in 1 tablespoon of the oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
- Lower the heat to medium and add another teaspoon of oil. Sauté the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice, red pepper flakes, and the remaining 2 teaspoons of 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 the rice is lightly browned. Taste for salt and adjust, if necessary. Serve with plenty of sriracha!
Note: The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices, and you can make this recipe with a standard 20-ounce bag of rice in mind (Whole Foods has frozen jasmine rice, even). But you can certainly save your pennies and freeze your own ahead of time! Just steam enough to make 4 cups of cooked rice, fluff it, and place in a mesh strainer. Stick the strainer in the fridge to cool completely before freezing—that way, the rice will cook quickly and evenly. Then transfer the rice to a freezer bag and freeze until ready to use. Always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.
- Enjoy more of our Classic Rice Dishes.
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