Brussels Sprout Fried Rice

Wonderfully aromatic with fresh herbs and scallions

Sample recipe from Vegan with a Vengeance, 10th Anniversary Edition by Isa Chandra Moskowitz, permision Da Capo Life Long Press.

Brussels Sprout Fried Rice is wonderfully aromatic with fresh herbs & scallions. A handful of pine nuts adds another decadent layer of flavor.

Top the dish with gingery tofu, or toss in some browned tofu, if you'd like it to be an entrée.

Yield: 4 servings

Total Prep & Cook Time: 30 minutes

Nutrition Data Per Serving, 321 g: 386 cal, 114 fat cal, 59g carb, 13g fat, 544mg sodium, 5g sugars, 6g fiber, 10g protein, low Cholesterol, good source Vit A, C, K, Folate, Manganese. Estimated glycemic load 30

Ingredients:

• 2 Tbsp refined coconut oil
• 12 ounces Brussels sprouts, trimmed and quartered
• 1 large carrot, peeled and sliced into thin half-moons
• 1/4 cup pine nuts
• 1/4 cup fresh basil leaves
• 1 cup loosely packed fresh cilantro
• 1 cup finely chopped scallion
• 2 cloves garlic, minced
• Tbsp minced fresh ginger
• 4 cups cooked and cooled jasmine rice
• 1/4 tsp red pepper flakes
• 2 Tbsp soy sauce or tamari
• 1 Tbsp freshly squeezed lime juice
• 1/2 tsp agave nectar
• Sriracha sauce to serve

Directions:

1. Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat
2. Saute the Brussels sprouts and carrots in 1 Tbsp of the oil for about 5 minutes, until the Brussels sprouts are lightly charred
3. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted
4. Transer everything to a large plate and set aside
5. Lower the heat to medium and add another tsp of oil. Saute the basil, cilantro scallions, garlic and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful.
6. Add the rice, red pepper flakes, and the remaining 2 tsp oil and cook for about 5 minutes, tossing often
7. Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave
8. Cook for 3 more minutes or so, until the rice is lightly browned
9. Taste for salt and adjust, if necessary
10. Serve with plenty of sriracha!

Vegan with a Vengeance Recipe Tips:

The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices and you can make this recipe with a standard 20 ounce bag of rice in mind (Whole Foods has frozen jasmine rice, even).

Save your pennies and freeze your own rice ahead of time! Steam enough to make 4 cups of cooked rice, fluff it, and place in a mesh strainer. Stick the strianer in the fridge to cool completely before freezing - that way, the rice will cook quickly and evenly. Then transfer the rice to a freezer bag and freeze until ready to used.

Always keep a bag pf frozen rice at the ready for quick week-night meals, veggie burgers, what have you. For this recipe, you can just toss the riece into the pahn frozen.

Savvy Veg Recipe Tips:

I used cooked, cold brown rice for this recipe. Since it is firmer and chewier, brown rice worked just fine without being frozen first.

This recipe can take quite a bit of omitting and substituting. I didn't have pine nuts, so I used sunflower seeds. Slivered almonds would also work. I didn't have scallions, fresh ginger or red pepper flakes, so I just left them out and added a pinch of chipotle powder and 1/2 tsp dried ginger. If you can't get fresh basil, use 1 Tbsp dried basil leaves instead, adding with the cilantro.