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!
This looks amazing! We are allergic to both pinenuts and soy. I’m confident I could find a suitable replacement for the pinenuts but do you have any suggestions on a soy substitute, or have you tried it by just omitting the soy sauce?
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This was even better than I thought it would be!! The pinenuts were an unexpected addition, but I can’t imagine it without them! I followed the recipe to the letter, but also added a touch of sesame oil and an extra 2 Tbs of red pepper flakes…. incredible! Your recipes just get better and better, Isa!
Terrific. Made it with black rice instead of jasmine and the results were tremendous. It’s QUICK, and the coconut oil is actually not optional. You must use coconut oil. You will hate yourself until you die if you do not.
I loved it. I would make it more than once. No offense, but next time I may skip the freezing of the rice step to see what I think.
This looks pretty good. It’s actually the only way I can enjoy brussel sprouts is to cook them with a lot of other things! But since they’re so good for me, it must be done.
Hey there! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me.
Anyhow, I’m definitely glad I found it and I’ll be book-marking and
checking back frequently!
We feel your pain here at Veganosity: we’re in love with Brussels sprouts too! The other day we made the best vegan balsamic roast brussels sprouts. Here’s the link if you want to take a look: http://www.veganosity.com/food/balsamic-roasted-brussels-sprouts-and-red-wine-spritzer-tgif/ Anyway, love the recipe and hope to see more sprouts in the future!
Love it! I made it with a bunch of substitutions. Broccoli for Brussels sprouts because it looked better in the store. Parsley for cilantro. Frozen brown rice. No oil saute with mushroom broth. Braggs instead of soy sauce. Easy on the agave & heavy on the red pepper. I want thirds but I’m too full to eat them. I might try Thai basil next time.
When we saw this recipe posted, we were like oh my god is this for real? We love brussel sprouts and who doesn’t love fried rice?! Don’t know what took us so long but finally made this for dinner tonight. Better than we had imagined. So incredibly good. I thought it was pretty easy to throw together. And a nice variation!
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I love brussels sprouts so this was a must make and we did tonight and loved it, thanks.
Made this for lunch today and it was great! My kitchen smelled heavenly from the herbs. Thanks Isa 🙂
If you just put rice in the freezer it forms a block. I know better than this. I should have spread it out on something to freeze and then put in a bag. I tried breaking it up the best I could. Now I have small chunks of frozen rice in the pan burning. I am frustrated.
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This looks so good and on top of that is a healthy meal. Will definitely try and make it. Thanks!
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Made yesterday for potluck. My cilantro hating kids loved it, as did everyone else. You are a national treasure, Isa!
I made this twice this week – once for a potluck and once for my family. My kids loved it and were feeling the sriracha love! Yum!
I made this tonight, with tofu I had frozen, then thawed which made it very firm.
I actually had everything in the house that I needed…..
Your recipe was delicious!
This was AMAZING!! I used SWEET soy sauce (recap manis) for extra flavor!!! I have made it a few times already, and just toss in whatever veggies I have on hand!
Made this a couple of weeks ago and, like everything else I’ve tried from your site, it did not disappoint. Absolutely delish! Thanks so much!!!
First note, I’m an EXTREME novice in the kitchen, and a very newly vegan. I had some VERY non-vegans over last night and I gave this recipe a try. Not only was it SUPER easy (as in, I couldn’t mess it up), but I loved it, and THEY went nuts over it! Of course, they commented it would be even more delicious with shrimp or chicken, which is a valid point. Next time I’ll up the red pepper flakes for a stronger kick but otherwise this is perfection. THANK YOU!
Just made this, and it came out really great! Good recipe, and easy enough for people like me, so cool 🙂
I’ve made this twice now.. and the whole family absolutely loves it! The only modification I make, is switching out the jasmine rice with bulgur. It’s far more nutritious and adds it’s own interesting flavor to this dish. Thx Isa! I bought your new big cookbook and everything so far is fantastic!!
Made this tonight. Words cannot describe how freaking AMAZING this was!! The only deviation I made was used shelled pistachios instead of pine nuts. Incredibly delicious. Thank you so much again Isa. I am so glad I found your blog. Lovin’ the vegan life!!!!! Can’t wait for leftovers tomorrow!
LOVED this! Made as written (I usually tinker, but didn’t here), and it was perfect! DH loves brussels, and with recipes like this, I’m becoming a convert 🙂 We’ll definitely have to change up the veggies, though, since this is something we both want to be able to make all year long. In double batches 🙂
Hi. I had difficulties with the frozen rice. I had chunks and while the rice lower side was getting brown and the herbs were starting to get burned I had to use a knife to help crumble the rice chunks. (I made the frozen rice and packed it in plastic bags with space, it was not crampt)
For perfect frozen rice, spread it out on parchment to cool before freezing.
Very creative and tasty looking dish! 🙂
This looks amazing! Can’t wait to try it. One note: you misspelled Brussels! It has an “s” at the end of it (like the city, Brussels in Belgium). When I do a search on your site for all your delicious Brussels sprout recipes, it leaves some of these out because of the spelling error!
Made it today for lunch! Fantastic!!!! 10/10 will make again
Remove the oil and sweat the veggies, reduce by 2/3’s of calories
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I made this and loved it. I added chicken-free strips, and it was quite a meal. I agree with a previous poster, though about problems with the frozen rice. Some of the ingredients were starting to burn while I still had huge chunks of frozen rice. I will not freeze the rice next time. Overall, great recipe!
This is wonderful. I made it last night — I didn’t actually “measure” the brussels (just used the last of what I had) and it barely all fit in my pan, but regardless. SO DELICIOUS. I just had leftovers for lunch and was pretty sad when it was gone.
I made this with quinoa instead of rice, and I forgot to add the lime juice, but it is still so delicious. I would have never thought to have put basil and cilantro in my stir-fry! WONDERFUL FLAVOR! 😀 😀 😀
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This was delicious. I added tofu which had been marinated in sesame oil and tamari, then sauted.
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