The recipes in my Chinese cook books suggest that, if there is a vegetable in fried rice, it should be peas.
They also include the addition of an egg.
I do know how to make more traditional (I think) version… sort of. I added snow peas to this Fried Rice.
But I made this in winter, not spring and I had Brussels sprouts in the fridge, not peas (or snow peas).
At least they were green….
I made the rice to go with our favorite Red Sauced Shrimp.
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Fried Rice with Brussels Sprouts
The rice should be cooked in advance – but that could be 5 minutes or a day. I usually chose 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Rice Side Dish
- 1/2 cup (3.3oz, 95gr) brown Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 2 shallots, chopped (about 1/3 cup)
- 1 clove garlic, minced
- 12 – 14 Brussels sprouts, trimmed, quartered through the stem (about 2 cups)
- 2 tbs soy sauce
- 1 tbs dry sherry (optional)
- 1 tbs sesame oil
- 1 tbs olive oil
- 2 tbs sesame seeds
- Cook rice in stock until done, about 16 minutes
- Remove from heat and fluff with a fork.
- If cooked in advance allow to cool. If needed immediately, spread on a plate for a few minutes while you start the veggies.
- Heat oils in large nonstick skillet over medium heat.
- Add sprouts, shallots, and sauté until sprouts are crisp tender, stirring often, about 7 minutes.
- Add garlic and sauté 5 minutes longer.
- Turn the heat up to medium high and add rice, soy sauce and sherry. Stir well to combine.
- Stir-fry for 3 – 5 minutes. Sprinkle with sesame seeds, stir once or twice and serve.
The brown Basmati I use cooks in the same amount of time as regular Basmati…. which you can use if you prefer.
I used both white and black sesame seeds – just for fun.
Keywords: fried rice, brussels sprouts
France closed all the schools as of Monday, until further notice.
The announcement came yesterday, which made me decide that it was time to stay close to home.
We are ‘self-isolating’.
I bought 2 trolleys worth of food today. Hopefully enough to last us at least 3 weeks. We can always stretch it if need be.
My biggest challenge was fruit…. We eat a lot of fruit. So I bought all I could carry, which will be enough for 1 1/2 – 2 weeks, then bought something I have never bought in my entire life: canned fruit.
If the choice is going out to shop or eating canned fruit I have a feeling we’re going to love canned fruit.
Planning 3 weeks worth of menus was more than my frazzled brain wanted to tackle, however. I know my cooking habits fairly well by know so we can have lasagne or quiche or stir-fries or risotto or meat & potatoes (in the first week while the potatoes are good) or any other combination of ingredients.
I did not buy toilet paper. I normally keep a big package on hand.
Just as well I didn’t need to buy it, as the shelves were bare.
I was surprised that the store was cleaned out so early (by French standards) this morning. The pasta shelf was pretty well picked clean as well, My search for canned tomatoes led me to my knees, reaching to the back of the bottom shelf for the last 5 cans.
It really was an awful morning shopping, packing, loading the car, then doing it all again.
I’m glad it’s done and we’re home for the duration, or close or…..
I hope things are better in 3 weeks.