This Brussels Sprout Fried Rice is the perfect 15-minute healthy dinner! Enjoy as a light vegetarian meal or add your favorite meat for a more hearty dinner.

plate full of brussels sprout fried rice

 

This is a great quick recipe when you’re on my own for dinner and just want something easy and nutritious. It’s a great way to use up leftover rice and calls for just 7 ingredients for amazing flavors that taste like you put in a lot more effort than you did. It’s vegan, gluten-free, and nut-free, so you can satisfy a lot of dietary restrictions at once, too. Wish it were low-carb? Try this Cauliflower Fried Rice instead!

Want more easy Asian-inspired meals? Check out this Egg Roll in a Bowl, some Vegetable Lo Mein, or try this Sesame Chicken Stir Fry.

brussels sprout fried rice in a pan stirred with a wooden spoon
wooden spoon full of fried rice with crispy shredded brussels sprouts

Why you’ll love this recipe:

  • Simple – This recipe requires just one pan, 15 minutes of your time, and 7 ingredients. It’s inexpensive, pretty well-balanced nutritionally, and doesn’t call for any complicated cooking techniques. It’s a great staple recipe for beginner cooks and can be adjusted easily.
  • Versatile – You can eat this as a meal on its own, or serve it as a side with meat to bulk up a meal. It works within gluten-free, vegetarian, vegan, dairy-free, and nut-free diets, so it’s the perfect basic recipe. Leftovers reheat well, so you won’t have to worry about wasting a penny.
  • Meal Prep Friendly – Batch cooking some convenient grains and meats on the weekend can save you tons of time during the week, and this recipe is the perfect use of cooked rice! You can even freeze this recipe for easy lunches and lazy meals later.
ingredients for brussels sprout fried rice

Ingredients for Brussels Sprout Fried Rice

As always, here is a quick overview of the ingredients needed to make Crispy Brussels Sprout Fried Rice. For the complete recipe with exact measurements, just keep scrolling down to the printable recipe card at the bottom of the page.

  • Jasmine Rice – Cooked, cooled. For the best texture in a fried rice, you want to use day old rice that has been stored in the fridge. If you’re using frozen rice, just make sure it’s had time to thaw completely. See FAQs for brown rice.
  • Eggs – Large. You’ll be scrambling these right in the pan, so there’s really no prep needed here. Room temperature eggs scramble together easier, but there’s little to no difference to me.
  • Toasted Sesame Oil and Soy Sauce – Frying everything in sesame oil brings SO much flavor to this recipe! I don’t recommend substituting with olive oil or coconut oil because you will lose too much flavor. If you’re gluten-free, La Choy is safe to use. If you’re soy free, you can use coconut aminos instead. You may want to add salt and pepepr to taste, but save this for the end since soy sauce can be quite salty already.
  • Brussels Sprouts (shredded), Onion (diced), and Garlic (minced) – Sprouts can be shredded up to 2 days ahead of time, the onion can be chopped up to a week ahead of time, and the garlic can be bought already minced in a jar for the easiest, quickest recipe possible! Use white onion for a sharp, bold flavor or a yellow onion for a milder flavor. If you wanted to add other veggies like carrots, peas, or shallots, you’re welcome to.

How do you make Brussels Sprout Rice?

This easy recipe comes together quickly, and you only need one large skillet. Here’s a step-by-step guide to making this vegetarian side dish.

Cook veggies

diced onion sauteing with brussels sprouts and garlic in sesame oil
shredded brussels sprouts crisping up with sesame oil and garlic in a skillet

First up, heat up a large skillet or a wok on your stove top to medium-high heat. Next, add sesame oil and garlic and heat until fragrant (about 20 seconds).

Third, add your shredded Brussels Sprouts cook for 2-3 minutes. You want them to brown up and be crispy, so leave them alone for a bit before stirring so they can develop that tasty char.

Fry rice and onion

diced onion added to a hot skillet with cold rice and sauteed brussels sprouts and garlic
soy sauce being added to the fried rice with brussels sprouts, onions, and garlic

Toss your onion and cold, cooked rice in the pan and let sit for 30 seconds before you stir. After 30 seconds, give everything a good stir. Cook for about one minute or until your onion is tender. Add your soy sauce and cook for 30 more seconds.

Cook eggs

raw eggs scrambled and cooking on one side of the skillet with the fried rice on the other side of the pan
perfect fried rice with crispy brussels sprouts, scrambled eggs, onion, and garlic

Finally, push your rice mixture to the side and add your eggs to the cleared side. Scramble the eggs and then stir into the rice mixture. Voila! A delicious and veggie packed take on a classic!

Serve

I love to serve it on a large plate, garnished with some chopped scallions and sesame seeds for nice texture. If you like spice, a shake of red pepper flakes can add some heat! Herbs like fresh cilantro or basil will add their own tasty twist, but we kept it simple. Add a protein like this 20-minute Asian Salmon, these tasty Steak Rolls, or this Slow Cooker Ginger Garlic Pork Tenderloin. If serving for guests, consider starting with a dipping appetizer like these Air Fryer Brussels Sprouts and adding some Egg Rolls on the side. You may also like:

a large wooden spoon scooping up brussels sprout fried rice for a vegetarian side dish

Storage

If you miraculously have leftovers of this Fried Rice, store them in a plastic or glass airtight container and place them in the fridge. Because rice can grow bacteria so easily, it’s important to cool rice quickly after cooking. To be careful, enjoy this Crispy Brussels Sprout Fried Rice within 2 days.

If you want to keep your fried rice longer, I recommend cooling it quickly and then freezing it in individual-sized freezer-safe bags. It’s important to press or suck as much air out of the package as possible to prevent moisture and air from causing freezer burn or leading to mushy rice. Thaw overnight in the fridge before reheating, and enjoy within 1 month.

Reheating Instructions:

To reheat, you can either use the stovetop or the microwave. Either way is great, but if you choose to use the stovetop, your rice will be nice and crispy. On the stovetop, warm a pan or wok to medium heat and add your rice.

Heat for 30 seconds before stirring, then continue in 30 second increments until the rice is heated to your personal preference. If you are warming in the microwave, place on a plate or in a bowl and warm in 30 second increments until the Fried Rice is to your desired temperature.

overhead shot of a plate full of fried rice with crispy brussels sprouts

Recipe FAQs

How do you shred brussels sprouts

The easiest way to shred brussels sprouts is the use a sharp knife to slice them into thin strips. You want them nice and thin because they fry deliciously for a crisp texture and a caramelized flavor. You can use a food processor if you are in a rush, too.

Is this diet friendly? Can I make it keto?

As written, this is a pretty low-calorie dish with a moderate amount of fat and carbs. It’s gluten-free, dairy-free, and nut-free. You could easily use cooked cauliflower rice instead of jasmine rice to create a keto-friendly version. Add some salmon to add healthy fats and protein for a meal that will keep you full and satisfied for hours.

Can you use brown rice for fried rice?

Yes! If you want to add more fiber and nutrients to this dish, you can easily use cooked, cold brown rice instead of jasmine rice. It is a slightly chewier texture, but it’s a very minor change that can help make this fit different diets well.

What are good add-ins for fried rice?

Lots of people love something for crunch like a quarter cup pine nuts or cashews! Chopped green onions (only the green parts) are great in this as well. Fresh herbs or a squeeze of lime juice can help brighten the flavor and add a little “oomph” at the end. If you cooked your brussels sprouts too long and feel like they’re overly bitter, you can try adding a touch of maple syrup or agave to help balance it out (a little goes a long way, so don’t overdo it).

Do you have to use cold rice for fried rice?

For the best texture, yes. Cold rice fries as soon as it hits a hot pan, creating a lovely crisp texture on the outside. If you had warm rice, the heat is too much for it and it can become mushy and overdone very quickly.

Love it? Then you have to try these easy dinners:

  • Asian Pork Chops with Sesame Broccoli – This one pan meal is extremely filling and so impressive! Thick-cut pork chops stay perfectly juicy in this weeknight dinner.
  • Keto Shrimp and Broccoli Stir Fry – Want something easy, super delicious, and healthy? This recipe fits the bill perfectly! Serve over rice or enjoy a low-carb dinner as is.
  • Stuffed Pork Tenderloin with Roasted Brussels Sprouts – My brussels sprout lovers are going to go wild for this dish! The flavors go together spectacularly, and the veggies come out perfectly tender.
  • Cashew Chicken – This easy dinner is ready in just 30 minutes and only requires one pan! It’s great for when you’re craving takeout but want to save money and make it better yourself!
  • Asian Pork Tenderloin and Air Fryer Veggies – Save even more time with this quick dinner recipe by skipping your oven preheating time! This easy meal is ready in no time.
a white plate piled high with brussels sprout fried rice with chopsticks

Get the Recipe: Crispy Brussels Sprout Fried Rice

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 4
Author: Annie Holmes
This Brussels Sprout Fried Rice is the perfect 15-minute healthy dinner! Enjoy as a light vegetarian meal or add your favorite meat for a more hearty dinner.
4.46 from 11 ratings
Print Leave a Review Pin Recipe

Ingredients
 

  • 1 tablespoon minced garlic
  • 3 tablespoons toasted sesame oil
  • 2 cups cooked jasmine rice
  • 2 cups shredded Brussels sprouts
  • 1 small onion, chopped
  • 2 tablespoons soy sauce, LaChoy is gluten free
  • 2 eggs, beaten

Instructions
 

  • Heat a large skillet or wok to medium heat.
  • Add the sesame oil and minced garlic, sauté garlic until fragrant (20-30 seconds)
  • Add shredded Brussels Sprouts and let them cook for 2-3 minutes without stirring. You want them to start to brown slightly and crisp up.
  • Stir sprouts, then add the cooked rice and onion and let rice mixture sit for 30 seconds before stirring.
  • Stir rice mixture, and let cook for at least one minute until onion is tender.
  • Add soy sauce, stir and cook for 30 seconds more.
  • Push fried rice to one side of the pan, add eggs, scramble and stir into rice mixture.
Serving: 0.25 of recipe (about 3/4 cup), Calories: 282kcal, Carbohydrates: 33.7g, Protein: 8.1g, Fat: 13g, Cholesterol: 93mg, Sodium: 550.4mg, Fiber: 2.1g, Sugar: 2g
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