Brussels Sprout Fried Brown Rice Recipes

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BACON BRUSSELS SPROUTS FRIED RICE



Bacon Brussels Sprouts Fried Rice image

Provided by Jessica

Categories     Main Course

Time 35m

Number Of Ingredients 9

1 1/2 cups cooked brown rice (preferably leftover from the day before)
6 slices thick-cut bacon (chopped)
1 1/2 cups brussels sprouts (stems removed and sliced)
4 garlic cloves (minced)
1 to 2 tablespoons low-sodium soy sauce
4 green onions (sliced)
2 teaspoons toasted sesame oil (plus extra for drizzling)
2 or 4! fried or poached eggs, depending on how many you want
chili garlic paste for serving

Steps:

  • Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is almost all rendered and the bacon is crispy, then stir in the brussels sprouts. Toss well and cook until the brussels soften, stirring occasionally, about 5 to 6 minutes. Stir in the garlic.
  • Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir in the green onions, the soy sauce (start with only 1 tablespoon, since the bacon is salty!) and the sesame oil. Toss, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden.
  • At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. You can keep your rice over low heat and take a few minutes here to prepare your eggs, whether you fry them or poach them.
  • Spoon the rice into a bowl or a plate and top with the egg (or 2!), an extra drizzle of toasted sesame oil and some chili garlic paste. Eat up!

CRISPY BRUSSELS SPROUT FRIED RICE



Crispy Brussels Sprout Fried Rice image

Thinly sliced Brussels Sprout are paired with fried rice for the perfect healthy dinner! Super simple and ready in just 15 minutes!

Provided by Annie Holmes

Time 20m

Number Of Ingredients 7

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

Steps:

  • 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 Facts : Calories 250 calories, Carbohydrate 33.3 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 9.5 grams fat, Fiber 2.1 grams fiber, Protein 8.1 grams protein, ServingSize 1/2 cup, Sodium 550 grams sodium, Sugar 2 grams sugar

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE



Lemon Garlic Shrimp with Roasted Brussels Sprouts and Brown Rice image

Shrimp baked in a lemon garlic sauce, sided with lightly roasted Brussels sprouts and brown rice.

Provided by SlimCookins

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 50m

Yield 6

Number Of Ingredients 15

cooking spray
1 ¼ cups raw shrimp, peeled and deveined
¼ cup fresh lemon juice
2 tablespoons light butter, melted
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
¾ teaspoon lemon pepper
¼ teaspoon red chile powder
3 tablespoons chopped fresh parsley
4 cups halved Brussels sprouts
1 cup sliced red onion
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
4 cups water
2 cups instant brown rice

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
  • Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
  • Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
  • Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
  • Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
  • Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

Nutrition Facts : Calories 217.8 calories, Carbohydrate 31.2 g, Cholesterol 45.3 mg, Fat 7.7 g, Fiber 4 g, Protein 9.4 g, SaturatedFat 1.9 g, Sodium 195.7 mg, Sugar 2.5 g

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