Fried Rice with Brussels Sprouts

Fried Rice

The rice should be cooked in advance – but that could be 5 minutes or a day. I usually chose 5 minutes.


  • 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
  • 1214 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