Skip the take-out and make this healthy Vegan Brussel Sprout Fried Rice at home!
I love Thai inspired food, but I never really make it at home. I have been a quest to change that and create for Thai food at home.
This Vegan Brussel Sprout Fried Rice is a fall inspired take of traditional fried rice. Brussel sprouts are one of my favorite vegetables and so good for you! In this recipe, I thinly sliced the brussel sprouts so they get nice and caramelized without having to cook for a long time.
To keep this fried rice recipe vegan, I simply left out the eggs. If you don't have a wok like myself, you can use a cast iron skillet.
This recipe is fairly simple to make, even though the vegetables and rice need to cook separately. Cooking them separately allows the veggies and rice to develop a nice caramelization and golden color.
To keep this Vegan Brussel Sprout Fried Rice on the healthier side, I used brown rice. I just love all the fresh vegetables in this fried rice.
For a complete dinner, I served theVegan Brussel Sprout Fried Rice with the new Thai Basil Vegetable Dumplings from Nasoya.
These vegan dumplings are so good. They only take a few minutes to make since they are ready to cook. Great for a quick and easy meal!
Next time I am tempted to oder take-out, I will be making this healthier fried rice at home!
- 1 ½ Tablespoons Avocado Oil, divided
- 1 Medium Yellow Onion, finely chopped
- 2 Large Carrots, finely chopped
- 2 Cups Brussel Sprouts, thinly sliced
- ¼ teaspoon Salt
- 1 Tablespoon Fresh Ginger, grated
- 2 Large Garlic Cloves, minced
- 3 Scallions, sliced
- 2 Cups Cooked and Cooled Brown Rice
- ¼ Cup Fresh Cilantro, chopped
- 1 Tablespoon Coconut Aminos
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Maple Syrup
- Heat 1 tablespoon of avocado oil over medium high heat in a large cast iron skillet.
- Add the chopped onion and carrots and cook, stirring often, until the onions are translucent and the carrots, 3 to 5 minutes.
- Add the sliced brussel sprouts and salt. Continue cooking, stirring occasionally, until the brussel sprout are cooked through and turning golden, about 5 minutes.
- Transfer the cooked veggie mixture to a bowl and set aside.
- Add the remaining ½ tablespoon of oil to the same skillet. Add the ginger, garlic and scallions, and cook until fragrant while stirring constantly, about 30 seconds. Add the cooked rice and stir it all together. Cook, stirring occasionally, until the rice is hot, 3 to 5 minutes.
- Add the brussel sprouts and vegetable mixture back into the skillet.
- Turn off the heat and add the cilantro, coconut aminos, sesame oil, and maple syrup. Stir to combine.
- Taste and adjust seasonings if needed.