Brussel Sprout Fried Rice
Short on time and got some leftover brussel sprouts? This fried rice is a great way to use them up. Make sure to save this recipe and follow for more! Sauté sprouts, bell pepper, garlic, ginger, and a bit of soy sauce to make a tasty, quick dish in the kick of time. Perfect for using up those festive leftovers.
Serves
Ingredients
For the Rice
<item-todo-done>1 red pepper<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>300g leftover brussels sprouts<item-todo-done><item-todo-done>2 vegetable stock pots<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp sesame oil<item-todo-done><item-todo-done>300g cooked rice<item-todo-done><item-todo-done> black pepper<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done> lime wedges<item-todo-done>
Before you start
Work or large pot | Cooked rice
Prepare the ingredients
- Thinly slice the sprouts
- Finely chop the red pepper
- Thinly slice the spring onions, keeping the whites and greens separate
- Peel and mince the garlic and ginger
Start fried rice
- Heat 2 tbsp sesame oil in a large wok or skillet over medium heat
- Add the garlic, ginger, white parts of the green onions
- Stir-fry for 30 seconds until fragrant
Cook the Vegetables
- Add the brussel sprouts, and pepper to the pan
- Cook for 4-5 minutes until slightly softened
- Stir in the chili crisp (if using), cooking for another 2 minutes
Combine and serve
- Push the vegetables to one side of the pan and add the rice and stir well to combine with the vegetables
- Crumble in the vegan stock and soy sauce over the rice
- Mix thoroughly, ensuring the rice absorbs the flavors evenly and stir fry for 3-4 minutes until the rice is very hot
Finish and serve
- Stir in the green parts of the green onions and drizzle with sesame oil
- Adjust seasoning with black pepper and additional soy sauce if needed
- Garnish with fresh coriander, and serve with lime for brightness