Bacon Brussels Sprouts Fried Rice

Name: Bacon Brussels Sprouts Fried Rice
Total time: 35 min
Yield: 2 serves 2 generously
Ingredients: 1 1/2 cups cooked brown rice; 6 lices thick-cut bacon; 1 1/2 cups Brussels sprouts; 4 garlic cloves; 1 to 2 tablespoons low-sodium soy sauce; 4 green onions; 2 teaspoons toasted sesame oil; 2 or 4! fried or poached eggs, depending on how many you want; chili garlic paste for serving

User Reviews

5.0

129 reviews

Excellent

Total Time
35 mins
Servings
2 serves 2 generously
Course
Main Course
Cuisine
Asian, American

Bacon Brussels Sprouts Fried Rice

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 1/2 cups cooked brown rice preferably leftover from the day before
6 lices thick-cut bacon chopped
1 1/2 cups Brussels sprouts stems removed and sliced
4 garlic cloves minced
1 to 2 tablespoons low-sodium soy sauce
4 green onions sliced
2 teaspoons toasted sesame oil plus extra for drizzling
2 or 4! fried or poached eggs, depending on how many you want
chili garlic paste for serving

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Instructions

Heat a large skillet or wok over low heat and add the bacon. Cook until the fat is almost all rendered and the bacon is crispy, then stir in the brussels sprouts. Toss well and cook until the brussels soften, stirring occasionally, about 5 to 6 minutes. Stir in the garlic.
Add in the rice, tossing to coat, then let it sit for 1 to 2 minutes to crisp up and get golden. Stir in the green onions, the soy sauce (start with only 1 tablespoon, since the bacon is salty!) and the sesame oil. Toss, breaking apart any pieces, and repeat for another 1 to 2 minutes. Repeat another 1 or 2 times until the rice is a bit crispy and golden.
At this point, taste the rice and if it needs seasoned a bit more, stir in the soy sauce. You can keep your rice over low heat and take a few minutes here to prepare your eggs, whether you fry them or poach them.
Spoon the rice into a bowl or a plate and top with the egg (or 2!), an extra drizzle of toasted sesame oil and some chili garlic paste. Eat up!