I love Isa Chandra’s books! She’s a vegan author and she has authored several best-selling cookbooks like Veganomicon or Vegan with a Vengeance, which is celebrating its 10 year anniversary this year.
The book is awesome, you will find all kinds of recipes, like this Brussels sprout fried rice, which is super easy to make and tastes SO GOOD!!! You really NEED to make this recipe!
- This recipe is pretty similar to the original one, but I added more oil, I used ginger powder instead of fresh ginger and maple syrup instead of agave. I also remove the Siracha sauce, but you can serve with plenty of Sriracha if you like spicy food.
- I used coconut oil, but any other non-refined oil can work.
- If you use frozen Brussels sprouts as I did, boil them for 3 or 4 minutes before adding them to the pan.
- I love pine nuts, but they’re quite expensive here in Spain. If you can’t afford it, you can use other nuts or seeds.
- Coconut oil to taste
- 12 oz Brussels sprouts, trimmed and quartered (340 g)
- 1 large carrot, peeled and sliced into thin half-moons
- 1⁄4 cup pine nuts (4 tbsp)
- 1⁄4 cup fresh basil leaves (6 g)
- 1 cup loosely packed fresh cilantro, chopped (16 g)
- 1 cup finely chopped scallion (130 g)
- 2 cloves garlic, minced
- 1/4 tsp ginger powder
- 4 cups cooked and cooled jasmine or basmati rice (630 g)
- 1⁄4 tsp red pepper flakes
- 2 tbsp soy sauce or tamari
- 1 tbsp freshly squeezed lime juice
- 1⁄2 tsp agave nectar
- Heat a large, heavy-bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussels sprouts and carrots in some coconut oil for about 5 minutes, until the Brussels sprouts are lightly charred. Toss in the pine nuts and cook for 2 minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.
- Lower the heat to medium and add more oil. Sauté the basil, cilantro, scallions, garlic, and ginger for about a minute, until the herbs wilt slightly and everything smells aromatic and wonderful. Then, add the rice, red pepper flakes, more oil and cook for about 5 minutes, tossing often.
- Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice, and agave. Cook for 3 more minutes or so, until the rice is lightly browned. Taste for salt and adjust, if necessary.
From Vegan with a Vengeance by Isa Chandra Moskowitz. Reprinted with permission from Da Capo Lifelong, © 2015
DID YOU MAKE THIS RECIPE?
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