This Brussels Sprout Fried Rice is the perfect 15-minute healthy dinner! Enjoy as a light vegetarian meal or add your favorite meat for a more hearty dinner.

plate full of brussels sprout fried rice

 

This is a great quick recipe when you’re on my own for dinner and just want something easy and nutritious. It’s a great way to use up leftover rice and calls for just 7 ingredients for amazing flavors that taste like you put in a lot more effort than you did. It’s vegan, gluten-free, and nut-free, so you can satisfy a lot of dietary restrictions at once, too. Wish it were low-carb? Try this Cauliflower Fried Rice instead!

Want more easy Asian-inspired meals? Check out this Egg Roll in a Bowl, or try this Sesame Chicken Stir Fry.

brussels sprout fried rice in a pan stirred with a wooden spoon
wooden spoon full of fried rice with crispy shredded brussels sprouts

Why you’ll love this recipe:

  • Simple – This recipe requires just one pan, 15 minutes of your time, and 7 ingredients.
  • Versatile – You can eat this as a meal on its own, or serve it as a side with meat to bulk up a meal.
  • Meal Prep Friendly – Batch cooking some convenient grains and meats on the weekend can save you tons of time during the week, and this recipe is the perfect use of cooked rice!

Ingredients for Vegetable Fried Rice

As always, here is a quick overview of the ingredients needed to make Crispy Brussels Sprout Fried Rice. For the complete recipe with exact measurements, just keep scrolling down to the printable recipe card at the bottom of the page.

  • Jasmine Rice – Cooked, cooled. For the best texture in a fried rice, you want to use day old rice that has been stored in the fridge.
  • Eggs – Large. You’ll be scrambling these right in the pan, so there’s really no prep needed here.
  • Toasted Sesame Oil and Soy Sauce – Frying everything in sesame oil brings SO much flavor to this recipe! I don’t recommend substituting with olive oil or coconut oil because you will lose too much flavor. If you’re gluten-free, La Choy is safe to use. If you’re soy free, you can use coconut aminos instead.
  • Brussels Sprouts (shredded), Onion (diced), and Garlic (minced) – Sprouts can be shredded up to 2 days ahead of time, the onion can be chopped up to a week ahead of time, and the garlic can be bought already minced in a jar for the easiest, quickest recipe possible! Use white onion for a sharp, bold flavor or a yellow onion for a milder flavor. If you wanted to add other veggies like carrots, peas, or shallots, you’re welcome to.
shredded brussels sprouts and garlic in sesame oil
shredded brussels sprouts crisping up with sesame oil and garlic in a skillet
cooked, cold rice added to a pan with sauteed brussels sprouts and garlic

How do you make Brussels Sprout Rice?

This easy recipe comes together quickly, and you only need one large skillet. Here’s a step-by-step guide to making this vegetarian side dish.

  1. Cook veggies: heat up a large skillet or a wok to medium-high heat. Next, add sesame oil and garlic and heat until fragrant (about 20 seconds). Then add shredded Brussels Sprouts cook for 2-3 minutes. You want them to brown up and be crispy, so leave them alone for a bit before stirring so they can develop that tasty char.
  2. Fry rice: Toss the onion and cold, cooked rice in the pan and let sit for 30 seconds before you stir. After 30 seconds, give everything a good stir. Cook for about one minute or until your onion is tender. Add your soy sauce and cook for 30 more seconds.
  3. Cook eggs: Push your rice mixture to the side and add your eggs to the cleared side. Scramble the eggs and then stir into the rice mixture.
soy sauce being added to the fried rice with brussels sprouts, onions, and garlic
raw eggs scrambled and cooking on one side of the skillet with the fried rice on the other side of the pan
perfect fried rice with crispy brussels sprouts, scrambled eggs, onion, and garlic

Serve

I love to serve it on a large plate, garnished with some chopped scallions and sesame seeds for nice texture. If you like spice, a shake of red pepper flakes can add some heat! This is great with:

Storage and Reheating

  • Fridge: store in an airtight container up to 2 days.
  • Freezing: you can freeze this rice in an airtight freezer bag, enjoy within one month.
  • Reheat: 30 seconds before stirring, then continue in 30 second increments until the rice is heated to your personal preference.

Recipe FAQs

How do you shred brussels sprouts

The easiest way to shred brussels sprouts is the use a sharp knife to slice them into thin strips. You want them nice and thin because they fry deliciously for a crisp texture and a caramelized flavor. You can use a food processor if you are in a rush, too.

Is this diet friendly? Can I make it keto?

As written, this is a pretty low-calorie dish with a moderate amount of fat and carbs. You could easily use cooked cauliflower rice instead of jasmine rice to create a keto-friendly version.

Can you use brown rice for fried rice?

Yes! If you want to add more fiber and nutrients to this dish, you can easily use cooked, cold brown rice instead of jasmine rice.

Do you have to use cold rice for fried rice?

For the best texture, yes. Cold rice fries as soon as it hits a hot pan, creating a lovely crisp texture on the outside. If you had warm rice, the heat is too much for it and it can become mushy and overdone very quickly.

Other Quick and Easy Recipes

a white plate piled high with brussels sprout fried rice with chopsticks

Get the Recipe: Crispy Brussels Sprout Fried Rice

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4
Author: Annie Holmes
This Brussels Sprout Fried Rice is the perfect 15-minute healthy dinner! Enjoy as a light vegetarian meal or add your favorite meat for a more hearty dinner.
4.46 from 11 ratings
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Ingredients
 

  • 1 tablespoon minced garlic
  • 3 tablespoons toasted sesame oil
  • 2 cups cooked jasmine rice
  • 2 cups shredded Brussels sprouts
  • 1 small onion, chopped
  • 2 tablespoons soy sauce, LaChoy is gluten free
  • 2 eggs, beaten

Instructions
 

  • Heat a large skillet or wok to medium heat.
  • Add the sesame oil and minced garlic, sauté garlic until fragrant (20-30 seconds)
  • Add shredded Brussels Sprouts and let them cook for 2-3 minutes without stirring. You want them to start to brown slightly and crisp up.
  • Stir sprouts, then add the cooked rice and onion and let rice mixture sit for 30 seconds before stirring.
  • Stir rice mixture, and let cook for at least one minute until onion is tender.
  • Add soy sauce, stir and cook for 30 seconds more.
  • Push fried rice to one side of the pan, add eggs, scramble and stir into rice mixture.
Serving: 0.25 of recipe (about 3/4 cup), Calories: 282kcal, Carbohydrates: 33.7g, Protein: 8.1g, Fat: 13g, Cholesterol: 93mg, Sodium: 550.4mg, Fiber: 2.1g, Sugar: 2g
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