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Brussels Sprouts Fried Rice Recipe by Chef Jess Rose Young
by Kitty Camilleri
This week we’re lucky enough to be invited back to chef Jess Rose Young’s kitchen, where she’s cooking up a winter treat. Thought Brussels sprouts were boring? Not here. Watch as Jess turns them into a warming fried rice wonder, the perfect antidote to yet another turkey sandwich.
Watch how it’s done
Ingredients
- 2 banana shallots
- 1 red chilli
- 3 cloves of garlic
- 1 knob of ginger
- 1tbsp oil
- 500g Brussels sprouts
- 100g cooked rice
- 1 bunch coriander
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar
- Chilli sauce
Optional garnishes:
- Lime wedges
- Chilli sauce
- Black and white sesame seeds
- Roasted peanuts
Method
- Cut the shallots into thin rounds.
- Peel and grate the garlic and the ginger.
- Finely chop the chilli, if you like it less spicy you can deseed it.
- Finely slice the sprouts.
- Make the dressing, using the soy sauce, the fish sauce and the rice wine vinegar.
- Drizzle the oil into the pan and when hot, add the shallots.
- Stir fry for 5 minutes or until soft, moving constantly so they don’t catch.
- Next, add the garlic, ginger and chilli, fry for a further 2 mins.
- Then add the sprouts and the dressing, still stirring and moving the vegetables around. When the sprouts are coating in the onion mix, add the rice.
- Stir fry for a further 4-5 minutes or until the rice is piping hot.
- Garnish with your chosen toppings.
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