Fried Rice with Brussels Sprouts
Total time: 30 minutes
You may think it a strange combination, but I have Brussels Sprouts. They are small, easy to use and I don't have Chinese Cabbage. The flavor is similar and the result delicious. The rice, sprouts and green onions can be cooked ahead, then heated and combined at the last minute.
Ingredients:
- 1/2 cup Basmati rice, 90gr, 3.2oz
- 1 cup chicken stock, 225gr, 8oz
- 1 shallot, 45gr, 1.6oz
- 8 - 12 Brussels sprouts, depending on size (I used 8 about 1" (2.5cm) in diameter),150gr, 5.3oz
- 2 tsp sesame oil, 9gr, .32oz
- 2 tsp olive oil, 9gr, .32oz
- 1 tbs soy sauce, 16gr, .56oz
- 1 tbs sherry, 15gr, .54oz
- 1 tbs sesame seeds, 9gr, .32oz
Instructions:
- Cook rice in stock until done.
- Remove from heat and uncover.
- Trim Brussels sprouts, removing any damaged or discolored leaves and slicing off the root end.
- Set sprout on root end and cut into 3 or 4 slices.
- Clean and slice shallots.
- Heat oils in large nonstick skillet over medium heat.
- Add sprouts, shallots, and sauté until sprouts are crisp tender, turning once. They should start to brown, about 7 minutes.
- Turn the heat up to medium high and add rice, soy sauce and sherry.
- Stir well to combine and stir-fry for 3 - 5 minutes.
- Sprinkle with sesame seeds, stir once or twice and serve.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 656 / 328 Total Carbohydrates: 95 / 47.5 Dietary Fiber: 8 / 4 Total Fat: 23 / 11.5 Saturated Fat: 4 / 2 Cholesterol: 7 / 3.5 Protein: 11 / 5.5 Calcium: 185 / 92.5 Sodium: 1305 / 652.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/