A simple, super speedy & delicious Brussels Sprout & Cashew Fried Rice in a delicious tamari, maple sauce.
I celebrated a bit of a special birthday at the weekend.
I'd rather not announce to the whole bloggerverse how old I was but let's just say that the cake nearly went up in flames when the forty candles were lit........
Over indulgence happened all weekend long and a lot of eating out was involved so today even though I worked late and was pressed for time, I wanted to make sure we had a nice, healthy home cooked meal.
A SUPER SPEEDY DINNER
This Brussels Sprout & Cashew Fried Rice was super speedy to throw together. How many meals can you honestly say take 15 minutes or less from start to finish? There aren't many but this is one of them along with my Easy Tomato Basil Soup and my Spicy Swiss Chard Soba Noodle Stir Fry. With just seven ingredients (plus oil) and a few minutes of your time you can have a delicious, healthy and filling meal that the whole family will love.
TREAT YOUR BRUSSELS SPROUTS WITH RESPECT
Gone are the days of boiling brussels sprouts in a pan of water until they turn into bitter, slimy, snotty little lumps. Treat them with the respect they deserve and try them raw and sliced finely in salads, roasted in the oven with olive oil and salt and pepper, or stir fried as they are in this recipe.
Brussels Sprouts are little power houses of nutrition. They are full of vitamins and minerals, surprisingly high in protein (2 grams per half a cup) and like other cruciferous vegetables they offer many healthy benefits. They are also deemed to be great for anti-aging. I do hope this is right as I need all the help I can get at the moment!
LET ME KNOW WHAT YOU THINK OF THIS BRUSSELS SPROUT & CASHEW FRIED RICE
If you make this Brussels Sprout & Cashew Fried Rice please leave a comment below to let me know what you think. I'm dying to know! You can also share your pictures on Instagram (@avirtualvegan) and add the hashtag #avirtualvegan so I don’t miss them! I love to know what you think of my recipes!
If you adore Brussels Sprouts as much as me then try my Bubble & Squeak Patties. You will not be disappointed!
Brussels Sprout & Cashew Nut Fried Rice
Author:
Ingredients
- 2 teaspoons oil of choice , Sesame oil is nice but any will do
- 2 heaping cups / around 250g halved brussels sprouts
- 1 medium onion chopped finely
- 2 cloves garlic chopped finely
- 1 tablespoon tamari you can sub soy sauce if you don't have Tamari
- 1 tablespoon maple syrup can sub for honey if not vegan or agave but maple will give the best flavour so use if you can
- 2 cups / around 380g cooked and cooled brown rice (You can use white rice if you prefer)
- ¼ cup around 34g cashew nuts
INSTRUCTIONS
- Heat a large skillet over a medium heat and add the oil.
- When hot add the brussels sprouts and sauté until just tender (about 4 minutes).
- Add the onions and garlic and cook for another few minutes until the onion is just beginning to turn a golden brown.
- Add the tamari and maple syrup and stir well to coat the vegetables.
- Add the rice and cashew nuts and continue cooking for another couple of minutes or until the rice is piping hot.
- Serve immediately.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Karlie says
Made this for dinner tonight. So good!
Nick says
I just completed putting this recipe together and let me tell you it is one mind-blowing meal. If you love brussel sprouts as much as I do, you have stumbled on the very best of the best. Due to health concerns I became a Veagan almost three years ago and have been trying more brussel sprouts recipes than I care to think about. The journey stops here for me. Not just delicious, actually mind-blowing as I said, it is very easy. I thank you over and over. This is a keeper. Also, another great part is that the recipe is portioned for two. Especially love that.
A Virtual Vegan says
Thank you so much Nick. I'm really pleased you enjoyed it so much!
Nick says
"2 cups / around 380g brown rice cooked and cooled. You can use white rice if you prefer"
Seems to me this should read "2 cups cooked". If not far too much rice as far as I am concerned.
A Virtual Vegan says
The recipe calls for 2 cups of cooked rice that has been cooled.
Nick says
Perhaps it is semantics. I read it as cook 2 cups as opposed to 2 cups of rice cooked. If I had been on the ball I would have realized I was making a huge amount. Not a terrible thing, I learned I can freeze the extra, which I did in portion servings, and I am happy with that. Regardless, this recipe is outstanding, absolutely outstanding.
A Virtual Vegan says
Glad you enjoyed it!
Patricia says
Absolutely delicious and easy to make
Meli says
This turned out fabulous! Great recipe! Thank you. The whole family enjoyed it. ?
A Virtual Vegan says
Awesome! I'm so pleased you all enjoyed it!
Melissa says
This was amazing! I made this with cauliflower rice instead of brown and it was outstanding. You can't really go wrong with Brussels Sprouts and cashews but it was better than I expected!
A Virtual Vegan says
That's awesome Melissa. I was only thinking last night that I should update this recipe with new pictures etc. It's one of my personal favorites. I'm so pleased you enjoyed it too!
Marcia says
I made this for dinner last night and it was a huge hit with my husband (thank you!)! Of course I really enjoyed it too, but he's the one that's hard to please when it comes to Vegan food. His comment as we were clearing the dishes was: "I'd have that again!" I keep forgetting many of your recipes are only for 2 people which means no second servings for some of us. It's not you, it's me, I forget to read the serving size so now I highlight it!
I love that it was SO easy and came together so quickly. So often recipes provide a Prep time # but it's ALWAYS so much longer for me. I don't know if I'm the only one that happens to, but inaccurate timing makes all the difference in the world when arranging my cooking schedule. One thing I would suggest is not adding the cashews before serving. which I did, but we didn't eat immediately so they lost their crunch and sort of disappeared. I know you said to "serve immediately," but we had a glass of wine instead so it's my fault! Thank you for your lovely & delicious recipes!
A Virtual Vegan says
I am so glad you both enjoyed it! Thank you so much for stopping by with your feedback! ????
Mary Ellen @ VNutrition says
I just made this and it's soooooo good! So excited to have found it. :)
A Virtual Vegan says
Yay! That's so great Mary Ellen. It's one of my favourites and perfect for me as I always cook far too much rice. It's perfect for using up the leftovers and well, brussels sprouts? I just can't resist them! I loved your photo on Instagram. Thanks so much for stopping by to let me know and for sharing the photo! :O)
Lilli says
This was super delicious and easy to make! Thanks for that :)
A Virtual Vegan says
I'm so glad you liked it!
Sam Diver says
Absolutely gorgeous! Tried this the other night,and loved it so much its on tonight's menu too!
A Virtual Vegan says
Hi Sam. I am so glad to hear you enjoyed it and thank you for taking the time to comment. Have a great weekend! ?
gill says
Oh my days!! eating it now...it's beautiful...I could eat this every day!!!!!!
A Virtual Vegan says
Thank you for taking the time to comment Gill and I'm thrilled you like it! I could eat it every day too...I love sprouts!
Levan Wee says
Fantastic fantastic fantastic! I love fried rice AND sprouts! LOVE THIS!