Brussels Sprouts Fried Rice
Recipe type: Rice and vegetable skillet
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
This version of fried rice is wonderfully aromatic with the addition of Brussels sprouts, fresh herbs ,and scallions. And pine nuts go a long way to adding another decadent layer of flavor.
  • 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
  1. 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.
  2. 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.
  3. 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!
Recipe by VegKitchen at