Sample recipe from Vegan with a Vengeance, 10th Anniversary Edition by Isa Chandra Moskowitz, permision Da Capo Life Long Press.
Brussels Sprout Fried Rice is wonderfully aromatic with fresh herbs & scallions. A handful of pine nuts adds another decadent layer of flavor.
Top the dish with gingery tofu, or toss in some browned tofu, if you'd like it to be an entrée.
Yield: 4 servings
Total Prep & Cook Time: 30 minutes
Nutrition Data Per Serving, 321 g: 386 cal, 114 fat cal, 59g carb, 13g fat, 544mg sodium, 5g sugars, 6g fiber, 10g protein, low Cholesterol, good source Vit A, C, K, Folate, Manganese. Estimated glycemic load 30
The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices and you can make this recipe with a standard 20 ounce bag of rice in mind (Whole Foods has frozen jasmine rice, even).
Save your pennies and freeze your own rice ahead of time! Steam enough to make 4 cups of cooked rice, fluff it, and place in a mesh strainer. Stick the strianer in the fridge to cool completely before freezing - that way, the rice will cook quickly and evenly. Then transfer the rice to a freezer bag and freeze until ready to used.
Always keep a bag pf frozen rice at the ready for quick week-night meals, veggie burgers, what have you. For this recipe, you can just toss the riece into the pahn frozen.
I used cooked, cold brown rice for this recipe. Since it is firmer and chewier, brown rice worked just fine without being frozen first.
This recipe can take quite a bit of omitting and substituting. I didn't have pine nuts, so I used sunflower seeds. Slivered almonds would also work. I didn't have scallions, fresh ginger or red pepper flakes, so I just left them out and added a pinch of chipotle powder and 1/2 tsp dried ginger. If you can't get fresh basil, use 1 Tbsp dried basil leaves instead, adding with the cilantro.
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