Brussels Sprouts Fried Rice
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers. You can cook the rice and the Brussels sprouts ahead of time (i.e., the night before) and then put it all together in about 20 minutes.
Ingredients
| 2 1/4 cup Water |
| 1/2 cup Brown rice |
| 4 tsp. Sesame oil |
| 2 Tbsp Ginger root, raw |
| 1 medium White or yellow onions (julienned) |
| 8 ounces Brussels sprouts, raw (shredded) |
| 8 ounces Extra firm tofu (cut into 1/2 inch dice) |
| 1 Large Red bell peppers |
| 1 dash Black pepper (to taste) |
| 1 large Egg(s) (beaten) |
| 5 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
Instructions
Cook, partially covered, until the water cooks away (about 40 to 45 minutes). Do not stir the rice. When cooked, remove from the stove and set aside, allowing it to cool.
This recipe can be done ahead of time up to this point.
When ready to cook, place the sesame oil in a wok or large skillet over high heat.
When the oil is nearly smoking, add the onions.
Cook for about 3 to 4 minutes until the onions begin to soften.
Add the brussels sprouts and cook for about 7 to 8 minutes. Stir frequently.
When the brussels sprouts and onions are lightly browned, add the cooked rice.
Cook for about 1 minute, folding the ingredients together gently.
Add the tofu, red peppers, and black pepper.
Cook for about 1 minute folding the ingredients together gently.
Add the beaten egg.
Add the soy sauce by drizzling around the edge of the wok so that it drains to the bottom of the pan.
Fold the ingredients together gently until the egg is cooked through.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The creaminess of the tofu complements the slight bitterness of the roasted Brussels sprouts, the sweetness of the onions, and the umami flavor of the rice and soy sauce.