Brussel Sprout Fried Rice
- 12 ingredients
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: 2
Ingredients
For the rice
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges
Before you start
Work or large pot | Cooked rice
Step 1
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
Ingredients
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges
Step 2
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.
Ingredients
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges
Step 3
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
Ingredients
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges
Step 4
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
Ingredients
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges
Step 5
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
Ingredients
- 1 red pepper
- 3 spring onions
- 3 cloves garlic
- 1-inch piece of ginger
- 300g Leftover cooked brussel sprouts
- 2 vegan stock cubes (beef, chicken or veggie)
- 2 tablespoons soy sauce
- 2 tablespoon sesame oil
- 300g cooked rice
- Black pepper, to taste
- 1 teaspoon chilli flakes (optional, for heat)
- Lime wedges