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Brussels Sprout Fried Rice

A quick 15 minute meal, this vegetarian version of fried rice is simple, yet super satisfying.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: American, Asian, Chinese
Servings: 4
Calories: 215kcal


  • 2 tsp minced garlic
  • 2 tbsp sesame oil
  • 2 cups cooked cooled Basmati rice
  • 2 cups shredded Brussels sprouts
  • 1 small white onion roughly chopped
  • 2 tbsp soy sauce
  • 2-3 large eggs beaten


  • Add the sesame oil to a large wok over medium heat. Add in the garlic and saute, stirring, for about thirty seconds, just until fragrant and no longer bitter.
  • Stir in the shredded sprouts, tossing them to coat, and allow them to cook-- again for 30 seconds, undisturbed-- so they begin to caramelize/crisp a bit.
  • Stir in the chopped onion and cooked rice until evenly incorporated. Again let the mixture cook without stirring, for another 30 seconds or so.
  • Stir the rice well, and then allow it to cook for at least another minute, undisturbed.
  • Stir in the soy sauce until it's evenly spread throughout the rice mixture, and then let the mixture continue cooking for another 30-60 seconds.
  • Stir the fried rice, and then push the mixture to one side of the wok.
  • Pour the eggs into the empty side of the wok, scramble, and then stir them into the rice mixture.
  • Turn the fried rice out into a serving bowl, and enjoy warm.


Calories: 215kcal | Carbohydrates: 8g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 1199mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 53mg | Calcium: 43mg | Iron: 2mg