Brussels sprouts fried rice

Name: Brussels sprouts fried rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 2 medium free range eggs, lightly beaten; 1 pinch/es ground white pepper; 1 onion, chopped; 4 clove/s garlic, sliced; 150 g raw Brussels sprouts, halved or chopped; 80 g frozen edamame beans; 250 g packs Kenji Sushi Rice; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp toasted sesame oil; Crispy chilli oil, to serve

Originally introduced to Japan by Chinese workers, fried rice is a great fridge clear-out dish that can take almost anything. It’s particularly good with Brussels sprouts.

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VegetarianLow in saturated fat

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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2 tbsp vegetable oil
2 medium free range eggs, lightly beaten
1 pinch/es ground white pepper
1 onion, chopped
4 clove/s garlic, sliced
150g raw Brussels sprouts, halved or chopped
80g frozen edamame beans
2 x 250g packs Kenji Sushi Rice
3 tbsp soy sauce
2 tbsp mirin
1 tbsp toasted sesame oil
Crispy chilli oil, to serve

Heat 1 tbsp vegetable oil in a large non-stick frying pan or wok over a high heat, then add the eggs and season with salt and the white pepper. Scramble rapidly for a few minutes, until just cooked through and set. Scrape the eggs out of the pan onto a plate and set aside.
Drizzle the remaining 1 tbsp vegetable oil into the pan, let it get shimmering hot, then add the onion and stir-fry until translucent and beginning to brown. Add the garlic, sprouts and edamame, then stir fry for 2-3 minutes. Tip the rice into the pan and break it up with a spatula. Stir through the soy sauce, mirin and sesame oil, and continue to cook for another minute or so, while breaking up any remaining clumps of rice. Finally, stir through the scrambled egg, then season if needed. Serve in shallow bowls, drizzled with crispy chilli oil.

Typical values per serving when made using specific products in recipe