Bacon Brussels Sprouts Fried Rice
User Reviews
5
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Total Time
35 mins
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Servings
2 serves 2 generously
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Course
Main Course
Bacon Brussels Sprouts Fried Rice
Description
This recipe uses preferably leftover brown rice cooked the day before, which holds its shape better when stir-fried. Thick-cut chopped bacon is cooked slowly over low heat until crispy and the fat is mostly rendered, lending a smoky, savory base. Thinly sliced Brussels sprouts are then added to the bacon, cooking until tender but still slightly firm. Minced garlic is stirred in for aroma just before adding the rice.
The rice is tossed with the bacon and vegetables, then allowed to sit briefly to develop a golden, slightly crispy surface. Green onions, soy sauce, and toasted sesame oil are added gradually with repeated tossing and resting to enhance flavor layering and avoid sogginess. The final fried rice is well-seasoned with a crispy texture and smoky undertones.
To finish, the fried rice is served topped with eggs cooked to preference and a drizzle of toasted sesame oil. Chili garlic paste can be added for those who enjoy some spicy heat. This makes an adaptable main or side dish combining protein, vegetables, and grains in a single pan, ideal for using leftover rice and quick to prepare.
Ingredients
- 1 1/2 cups brown rice preferably leftover from the day before, cooked
- 6 lices Bacon chopped, thick-cut
- 1 1/2 cups Brussels sprouts stems removed and sliced
- 4 garlic minced, cloves
- 1 to 2 tablespoons soy sauce low-sodium
- 4 green onions sliced
- 2 teaspoons sesame oil plus extra for drizzling, toasted
- 2 egg fried or poached, quantity as desired
- chili garlic paste for serving
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!
User Reviews
Overall Rating
5
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