Brussels Sprout Fried Rice With Crispy Cauliflower Recipe

Updated August 30, 2018

This flavorful, veggie-packed dish is a great use for leftover rice.

Note: For best results, use day-old cooked rice. Alternatively, cook rice in the morning, spread in a thin layer on a couple large plates, and place in the refrigerator uncovered for four hours. Proceed as directed. For the cauliflower steaks, it works best if you take a slice directly through the core so that all the florets remain attached. If they fall apart, don't worry—the flavor will still be the same. Any small bits of cauliflower florets that fall off can be cooked with the shredded brussels sprouts

The Vegan Experience, Days 1 and 2: What's For Breakfast?

Recipe Details

Brussels Sprout Fried Rice With Crispy Cauliflower Recipe

Active 15 mins

Total 15 mins

Serves 2 servings

Ingredients

2 tablespoons Shaoxing wine or sherry
2 teaspoons soy sauce, divided
2 teaspoons chile bean paste, divided (optional)
2 tablespoons vegetable oil, divided
Two 1/2-inch thick slabs cauliflower (see note)
1 teaspoon toasted sesame seed oil
1 cup finely shredded brussels sprouts (about 8 sprouts)
3 cups cooked day-old white or brown rice
4 scallions, finely sliced
Kosher salt

Directions

Combine wine, 1 teaspoon soy sauce, and 1 teaspoon chili bean paste in a small bowl. Set aside. Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium heat until shimmering. Add cauliflower slabs and cook, shaking occasionally, until bottom side is crisp and well-browned, about 5 minutes. Carefully flip and cook until second side is crisp and browned, about 3 minutes longer. Remove from heat and add wine mixture, shaking the pan rapidly as it reduces to coat the cauliflower. Turn cauliflower to coat second side. Transfer to a paper towel-lined plate and set aside.
Heat 1 teaspoon vegetable oil in a large wok over high heat until smoking. Add brussels sprouts leaves, toss to coat with oil, then cook without moving until charred on one side, about 45 seconds. Toss and repeat until well charred all over, about 2 minutes total. Transfer to a bowl and wipe out the wok.
Heat remaining 2 teaspoons vegetable oil and toasted sesame oil over high heat until smoking. Add rice and scallions and cook, tossing and stirring constantly until rice is well-coated in oil and individual grains are separated. Return brussels sprouts to wok and cook, tossing occasionally until everything is heated through, about 1 minute. Add remaining soy sauce and chili bean paste to wok and toss to coat rice. Season to taste with salt.
Serve immediately, topping each plate of fried rice with a slab of cauliflower. Garnish with sliced scallion greens, cilantro, and/or chili oil if desired.

Special Equipment

Wok

This Recipe Appears In

The Vegan Experience, Days 1 and 2: What's For Breakfast?

Nutrition Facts (per serving)
348	Calories
18g	Fat
38g	Carbs
13g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	348
% Daily Value*
Total Fat 18g	23%
Saturated Fat 2g	8%
Cholesterol 0mg	0%
Sodium 655mg	28%
Total Carbohydrate 38g	14%
Dietary Fiber 8g	30%
Total Sugars 5g
Protein 13g
Vitamin C 119mg	594%
Calcium 122mg	9%
Iron 4mg	23%
Potassium 665mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.