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!
Delicious! I made it with brown rice tonight and it was wonderful. I didn’t have garlic so I just bumped up the amount of ginger.
“… jasmine rice [see note]” – can’t see any note?
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This is one of my favorite recipes ever! I’ve made it multiple times and recommend to anyone looking for an easy but still flavorful & delicious recipe.
This recipe is amazing and has become a fast favourite! I have made it for family and friends and they all love it. I eat it far more often than is reasonable.
I made this as a side for some orange teriyaki seitan. SO good. I might have gone a little overboard with the Sriracha – next time I’ll cut back – but otherwise it’s just about perfect. The pine nuts are an amazing addition.
Delish…I modified it a bit: added Thai basil plus a bit of the regular kind, used cashews instead of pine nuts, chives from the garden instead of scallions, and added crimini mushrooms, white onion and pan fried tofu…I also threw in some organic Hoisin sauce I had around which added a bit more sweetness along with the maple syrup I used instead of agave. oh yeah, and used brown rice…it makes a great one pot meal! Thanks for this, and all your fantastic recipes!
Omg dayummmm this is good! I used a bag of shredded cruciferous veggies from Trader Joe’s, frozen cilantro cubes, onion instead of scallion and it was still amazing!
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My girlfriend generally doesn’t like chinese food, but I think this qualifies as just “good food.” It’s actually been a while since I’ve had fried rice and I love the addition of all the healthy veggies.
I just made this and it’s SUPER awesome! I love brussel sprouts so it’s a winner. Excellent combo with the coconut oil and Tamari. Someone else said tofu, thanks for the idea I will add that next time!
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I have made this SO many times since I first saw it. It’s a staple at my house. I know rice is not a super balanced meal, but we definitely just eat 2 huge plates of it for dinner when I make it!! =D
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Holy wow! I am thankful I found this website. This recipe looks intensely delicious and satisfyingly scrumptious! Genius!
Made this tonight for dinner- excellent! I didn’t have fresh ginger so I used candied ginger and left out the agave. I think the sweet touch was just right.
This recipe is so much more than what I thought of as “fried rice”. All the herbs really made it fabulous. Of course the brussels sprouts are terrific too and I’m always looking for recipes that include them. Thank you Isa!
This is amazing, I made a couple of substitutions but I love the taste the coconut oil gives it. Thanks for another staple!
I make something really similar but use left over quinoa instead of rice. I always mean to make enough for lunch the next day but somehow the family eats the whole pan. Thanks!
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Any ideas on a substitute for soy here? My son is allergic and I breastfeed.
I made this the other night, but modified a bit. I didn’t think the little ones could deal with the red pepper. My husband is Jamaican, and since there was already ginger, coconut milk, and lime, instead of red pepper I threw in a couple of TBSPs of Jamaican curry powder, and more like 3/4 cup coconut milk. And lots of fresh thyme. My only negative thing was a slight bitterness from the Brussels sprouts. Abby suggestions on countering that?
Darn, ignore that comment. Was meant for a different recipe. Oops.
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This is the first time I’ve made one of your recipes as my daughter’s vegan boyfriend came for dinner and I wanted to serve a vegan meal that wasn’t just a bunch of salads and humus with pitta. I live in Haifa where it’s not always easy to get exotic ingredients but I found the coconut oil and the recipe was fantastic!!!!! I added tofu, cubed and marinated in some teriyaki sauce, which substituted for the agave (that’s just a little too exotic for this market). A very substantial, healthy and tasty meal. I’ll be checking out your recipes more often now. Thanks Isa.
I love Brussel Sprouts and this looks delicious. Thanks for the post.
Wow after 146 positive comments, I doubt you need to get another one… but it was that good that I had to take the time to tell you my husband and I just L-O-V-E-D it!! Thank you. I found your site from Kris Carr and this was my first recipe from your site. I guarantee I will be trying others. Thank you 🙂
Ugh. I overcooked my rice and it’s pretty mushy. Will it fry up okay once it’s been frozen or should I just make it over again and use the mush for something else? Any advice?
Gah I love brussel sprouts. I would never imagine they could work with fried rice though! I am going to make this tonight…
Ideas for agave substitute?
I love this. I have made it a few times, and love the tip to use frozen rice. It makes a difference to the rice texture. I use more soy sauce, basil, cilantro, garlic, ginger and coconut oil than called for because I like salt and strong flavors. Thanks much
Hey, guys! I can’t find jasmine rice anywhere… what kind of rice should I use instead?
Winner! Huge fan. Thank you!
What a surprisingly killer combination! Asimina, I used short grain brown rice and I imagine the taste is nearly exactly the same. Subbed olive oil for coconut and didn’t add any sweetener and still totally delicious. My meat-and-cheese eating domestic mate lauded it as one of the best meals I’ve made him. Thank you for spreading the delight!
Is this in Isa does it? Can’t seem to find it?
Made this, it’s great! Thanks!
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