Thinly sliced Brussels Sprouts are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 15 minutes!
Help! I can’t stop eating Brussels Sprouts! Mr. Maebell thinks I may be addicted and I am starting to believe him.
One night last week I was on my own for dinner, so I grabbed a handful of Brussels Sprouts and tossed them in the oven and when they came out all perfect and crispy I stood over the oven and ate them with a fork. No plate needed. Nothing else, just crispy sprouts.
I am 100% positive Mr. Maebell will be totally fine if he never ever sees a sprout again for as long as he lives. #foodbloggerhusbandproblems So in an effort to get my
weekly daily sprout fix without annoying my husband, I hid them in a giant pan of fried rice. Guess what, he hardly noticed!
I have a deep love for Asian food. Actually, I am pretty sure the type of Asian food I like is super Americanized Asian food, but that is okay, right? Some of our absolute favorite dinners are Steak Lo Mein or Kung Pao Chicken, but on nights when I am short on time I can usually make a big pan of fried rice using whatever odds and ends I have on hand and we are both pretty darn happy.
Ingredients for Brussels Sprout Fried Rice
As always, here is a quick overview of the ingredients needed to make Crispy Brussels Sprout Fried Rice. For the complete recipe, just keep scrolling.
- Garlic- minced
- Sesame oil- toasted
- Jasmine rice- cooked
- Brussels sprouts- shredded
- Onion- diced
- Soy sauce- If you are gluten free, LaChoy is a gluten free option
- Eggs-I used size large eggs
Tips for Crispy Fried Rice
They key to making this fried rice super delicious is to shred your sprouts really thinly so they crisp up when you cook them. I have read that you can use your food processor to do this, but my food processor is teeny tiny, so I have never tried that way. You can use a sharp knife, and cut the sprouts into nice thin strips.
On this particular night I made Asian Steak Rolls (yum!) which are super easy to go along with this rice, but if you have some shrimp or chicken you could totally just toss it in with this rice and make it a nice big one pan meal. Easy meals are a weeknight staple, am I right?
How do you make Brussels Sprout Rice?
First up, heat up a large skillet or a wok on your stove top to medium heat. Next, add sesame oil and garlic and heat until fragrant (20-30 seconds).
Third, add your shredded Brussels Sprouts and leave to brown for 30 seconds before you stir. You want them to brown up and be crispy! Put the onion and 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. Finally, 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. Voila! A delicious and veggie packed take on a classic!
How to Store and Reheat Crispy Brussels Sprout Fried Rice
If you miraculously have leftovers of this Fried Rice, store them in a plastic or glass airtight container and placed in the fridge. Rice is generally not recommended to be kept for more than 2 days, so enjoy this Crispy Brussels Sprout Fried Rice quickly!
To reheat, you can either use the stovetop or the microwave. Either way is great, but if you choose to use the stovetop, your rice will be nice and crispy. On the stovetop, warm a pan or wok to medium heat and add your rice.
Heat for 30 seconds before stirring, then continue in 30 second increments until the rice is heated to your personal preference. If you are warming in the microwave, place on a plate or in a bowl and warm in 30 second increments until the Fried Rice is to your desired temperature.
Other Asian Inspired Recipes
Crispy Brussels Sprout Fried Rice
Thinly sliced Brussels Sprout are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 15 minutes!
- 2 teaspoons minced garlic
- 2 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
- 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 at least 30 seconds without stirring, you want them to start to brown slightly and crisp up.
- Stir sprouts, add onion, cooked rice 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.
Nutrition Information:Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 250Total Fat: 9.5gCholesterol: 93mgSodium: 550mgCarbohydrates: 33.3gNet Carbohydrates: 31.2gFiber: 2.1gSugar: 2gProtein: 8.1g
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