Brussels Sprouts Fried Rice from Vegan with a Vengeance Cookbook
This recipe is from the vegan cookbook Vegan with a Vengeance by Isa Chandra Moskowitz. Published here as a review, with permission from the publisher.
1large carrotpeeled and sliced into thin half-moons
1/4cuppine nuts
1/4cupfresh basil
1cuploosely packed fresh cilantro
1cupfinely chopped scallions
2clovesgarlicminced
1tablespoonfresh minced ginger
4cupscooked and cooled jasmine rice [see note]
1/4teaspoonred pepper flakes
2tablespoonssoy sauce or tamari
1tablespoonfresh lime juice
1/2teaspoonagave
Sriracha to serve
Instructions
Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussels sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.
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!
Video
Notes
Fizzle (Isa's cat) says: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. I’ve made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Just sticks the strainer in the fridge to cool completely, that way it will cook quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. I always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.I love the richness of coconut oil here, but if you wanna use another veggie oil, I won’t be mad at you.If you’re not feeling the pine nuts, 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!