Serves 4
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if you’d like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like “It’s fried rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google “lollipop kale.” OMG.
Notes
~If you’re not feeling the pinenuts, try some roasted cashews!
~The agave is only for the very very slightest hint of sweetness to elevate the flavors. If you don’t have any, dissolve some sugar in the soy sauce and that’ll work just fine!
Ingredients
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 agaveSriracha to serve
Directions
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!
Um, yeah, that looks super duper delicious. With tofu? Yes, please! 🙂
Totally going to make this next week, looks delicious!! And of course Brussel Sprouts are the best thing ever, totally agree 🙂
Oh man, this looks great!!
It’s like you’re reading my refrigerator’s mind, All I need is the lime!
Gone are the days when Brussels were a stinky vegetable nobody would touch with a ten foot fork! So glad, because I’m obsessed with them too. This looks fabulous! As does everything you make…
In the words of the great philosopher,Joker, “Where does she get those wonderful toys!” This one’s going straight to my weeknight repertoire. And there is no such thing as too many Brussels Sprout recipes! What happens this summer when they go away? Lollipop Kale I guess!
Any suggestions what a good vegan Irish lad could use instead of red pepper? Never ever found it anywhere here and as you use it so much Isa I’ve tried paprika, chilli a mixture of the two but I’m never sure if the flavour is quite right. Any suggestions? PS happy paddys day in advance. For me and my missus it’s a green day every day.
I would use a hot sauce in that case 🙂
Crazy as much as others love brussel sprouts.. I just can’t get behind them. This recipe sounds amazing though – perhaps subbing with chopped broccoli? I’ll have to try. 🙂
Fintan, they’re also called “crushed red pepper flakes”. You shouldn’t be without them. I’m happy to send you some from Seattle. Nothing weird, just wanting to help a vegan in need. pilatesbyleslie@comcast.net
looks awesome, I will totally make this. I love the chili paste they sell at the Asian market near me, much hotter than srirarcha!
Convenient frozen rice and Brussels sprouts? Love it!!
Looks fabulous! Thanks
I agree. Brussels sprouts are the most fabulous vegetable!
LOVE this – and I’m pretty sure i could eat ti all day long
I absolutely love Brussels and put them in everything too! I have been wanting to make fried rice at home so this will be my next Brussels sprout adventure!
yeah YEAHHHH! Awesome!
Has anyone tried to replace coconut oil with something else? I have about 10 different types of oil in my kitchen and I’m loathe to buy another type.
This is a Brussels sprout revelation! My favourite part of Thai food is the fresh basil and cilantro, so I like the heavy-handedness with the herbs. Good idea about adding the tofu -I think I’ll do just that!
This sounds great – can’t wait to try making it! I am totally in agreement with putting brussel sprouts in everything – love them!
I actually converted a formerly brussel-sprout-hating friend of mine recently. I made a brussel sprout dish for a potluck I was hosting and she said she couldn’t stand brussel sprouts, but she’d try a bite just to be sporting. She ended up eating a whole serving and asking for the recipe, and last I heard was eagerly seeking out other recipes that treated them in a similar way.
What I’d done with them was to cut them in half, put them in a baking dish drizzled with a bit of olive oil and balsamic vinegar, and a generous handful each of pecans and dried cranberries, and some sea salt and freshly ground pepper, and roast them at around 400° until they were slightly browned. It’s amazing how flavourful roasted brussel sprouts are! I think they get a bit caramelized or something…
Ohhhhh so good is how this looks! A unique take on fried rice–saving this recipe. I just found your website and love it so far! Can’t wait to look around further.
This was so yummy! I used a mixture of brown basmati, red and black rice and it had the most amazing texture! Wouldn’t have thought to do sprouts in this way. Thanks a million and looking forward to seeing you when you visit Melbourne! 😀
Holy cow, this was SO good! Everyone in my house already thought you were a rock star, but now the word genius is being used too! Bravo!
Oh yum, this looks fabulous. Why didn’t I ever think of putting my beloved Brussels Sprouts into fried rice before? That must be remedied immediately!
I think sprouts are amazing too. We recently had them in a curry. My favourite is with gnocchi and blue cheese!
I just bought brussel sprouts. What a great idea to use them in fried rice!
Yum! I love brussel sprouts. That salad looks so delicious.
Made this last night and it was amazing. I <3 brussels sprouts!!
Made this tonight and it was amazing! I had some homemade kimchi on the side which turned out to be the perfect combination for this dish. Even my 2 year old got seconds!
Made this tonight with Trader Joe’s shredded brussel sprouts/cabbage/kale mix and Baked Tofu from Isa Does It– fabulous! I was a little worried that it might be too dry for me (I’m a saucy vegan!) but the combination of flavors was really out of this world. Thanks again, Isa!
Oh holy hell, this was so good….I used pistachios instead of pine nuts, bragg’s instead of soy sauce and added garlicy/gingery tofu….so good! Thanks, Isa!
Brussel Sprouts!!! This seems like such a natural fit; I can’t wait to try it out.
Ok so I’m very newly vegan and this was my first recipe I have followed and it is lovely!!! Love Brussel sprouts. x
My favorite thing about brussel sprouts is how they grow. How can anything that looks so cool not be delish?
Made this earlier in the week and it was really great! Omni housemate said she could eat it every day. I used cashews since I didn’t have pine nuts on hand. I also doubled the recipe in my huge skillet, and it turned out great.
This was so amazing. And even more amazing(-ly), my five year old — who won’t eat fried rice in general and on principle — LOVED it!!!!!!!
Omg this looks amazing i love me some Brussels
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This was SO GOOD! I don’t know how you managed to balance spicy, savory and sweet like that but it kind of blew my mind.
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I added some broccoli for some added protein and I mean who doesn’t love broccoli too! Easiest stir fry I’ve ever made. Great to work with the cast iron too! Thank you!
The flavors were fantastic, but I found it a bit on the dry side. Perhaps I need to add a bit more soy and/or lime juice.
I have now made this twice in one week! It is amazing and even my meat-and-potatoes boyfriend loves it!! Thank you for an amazing recipe!
Here to say it doesn’t only look great (your pics are da bomb…are people still saying that? well, this peep is 🙂 it tastes great too and the leftovers are ah-mazing. I used frozen brussels to make it even easier plus it was super-duper cold out so when the rice was done I put pot and all out on my porch to chill…sometimes you gotta do what ya gotta do. Thanks for once again sharing a mutual passion for all foods vegan.
This recipe is the reason why you are THE [vegan] BOSS. I will be making this weekly for the entire spring/summer. I get “on kicks…” Intensely…
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