Wave farewell to bland takeout with the Brussels Sprout Fried Brown Rice, a captivating blend of brussels sprouts and brown rice. Infused with the warmth of ginger, the kick of garlic, the earthy tones of mushrooms, and the crunchy twist of cashews, this dish promises a quick, healthy, and filling meal. Ready in just 35 minutes, it’s a gluten-free, dairy-free, and superbly vegetarian choice!
Secrets to Perfecting the Brussels Sprout Brown Rice
1. Cold Rice is the Charm: Using cold rice is not just a suggestion; it’s a secret weapon. It ensures the rice retains its individuality without turning into a mushy mess. Prepping the rice over the weekend can set you up for a hassle-free, speedy meal during a busy week.
2. Toast it Right: Once you’ve got the cold rice in your skillet, giving it a dedicated 3-4 minutes is paramount. This process imparts that irresistibly rich, toasted aroma, which is the essence of this dish.
3. Know Your Rice: Around 1 ½ cups of uncooked brown basmati rice should yield the needed 6 cups. However, always refer to the instructions on the package.
4. Adjusting Dryness: If you sense the skillet is running dry, a splash of olive oil can be your savior.
5. Soy Sauce – The Balancing Act: Begin with a modest amount of soy sauce. Remember, it’s easier to add more later than to remedy an overly salty dish.
Ingredients
- 3 to 3 ½ tablespoons of olive oil, apportioned
- 1 robust medium red onion, finely diced
- 10 ounces of brussels sprouts, primed and delicately sliced
- 8 ounces of aromatic baby bella mushrooms, cleaned and sectioned
- 3 garlic cloves, finely chopped
- A piece of fresh ginger (1 to 1 ½-inch), zestfully grated
- 4 wholesome large eggs, whisked
- 6 cups of pre-cooked long grain brown rice (chilled for best results)
- ¾ cup of crunchy raw cashews
- 3 to 4 tablespoons of low-sodium soy sauce or tamari, fine-tuned to your taste
- A dash of sriracha or extra soy sauce, for that final flourish
Cooking Steps to Savor
- Warm a large nonstick skillet over a medium flame. Drizzle in 2 tablespoons of olive oil, followed by the onions. Let them dance for 2-3 minutes till they’re mildly translucent.
- Welcome the brussels sprouts and mushrooms into the mix. Stir occasionally for 6-8 minutes, ensuring the sprouts remain spiritedly crisp. Stir in the ginger and garlic briefly until their aroma fills the air. Transfer this veggie melody to a bowl.
- If the skillet seems parched, a touch more oil does the trick. Pour in the beaten eggs, stirring until they form soft curds. This eggy delight joins the veggies in the bowl.
- Next, with an additional tablespoon of olive oil as a base, let the cold rice take center stage in the skillet. Give it 3-4 minutes, stirring and breaking any clusters, allowing it to acquire a toasted touch.
- Dim the heat a notch, blending in the previously set aside veggies, eggs, crunchy cashews, and the soy sauce. A minute of mixing ensures warmth and harmony. Dish out and indulge!
Packed with flavors, this Brussels Sprout Brown Rice is more than just a meal; it’s a delightful experience that’s bound to become a household favorite. Every bite is a reminder of the simple joys that wholesome ingredients, prepared with love, can bring to the table.