By Domesticate Me
I like Butternut Squash and Brussels Sprout Fried Rice as a satisfying vegetarian meal or festive seasonal side, but feel free to give it a heartier spin with a little meat if you must.
Serving Size: 4
3 cup cubed butternut squash (about 1 large squash)
3 Tbsp coconut oil, divided (Yes, you can use olive oil if you must.)
1 Tbsp good quality maple syrup
10 large Brussels sprouts, thinly sliced crosswise (You should have about 3 cups sliced sprouts.)
1 tsp freshly grated ginger
2 cloves garlic, grated or finely minced
1 tsp brown sugar
3 Tbsp low-sodium soy sauce or tamari
1 Tbsp Sriracha
1 large shallot, diced
2 ½ cup cooked brown rice
3 scallions (white and light green parts only), thinly sliced
2 tsp toasted hemp or sesame seeds
4 eggs (optional)
Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.
Arrange your cubed butternut squash on the prepared baking sheet in an even layer. Drizzle with 1 tablespoon coconut oil and 1 tablespoon maple syrup. Toss to coat. Transfer the squash to the oven and roast for 25-30 minutes until tender, turning once halfway through. Set aside until ready to use.
Meanwhile, slice your sprouts. In a large saucepan or wok, heat 1 tablespoon coconut oil over medium-high heat. When hot, add the sprouts and cook for 5-6 minutes until the sprouts are tender and lightly browned. Transfer the sprouts to a bowl and briefly set aside.
In a small bowl, combine the grated ginger, garlic, brown sugar, soy sauce, and Sriracha.
In the same saucepan/wok used for the sprouts, heat the remaining 1 tablespoon coconut oil. When hot, add the shallots and cook for 1-2 minutes until translucent. Add the rice and cook for 1 minute. Add the roasted squash and Brussels sprouts to the pan along with the soy sauce mixture, toasted hemp/sesame seeds and scallions. Cook for 1 minute more.
If you're serving your rice topped with fried eggs (you really should), now's the time to cook those bad boys. I assume you know how to fry an egg, but if not, heat a tablespoon of oil in a large non-stick saucepan/skillet. Carefully add the eggs, one at a time, and cook for about 3 minutes until the whites have set, but the yolk is still runny. Immediately remove them from the pan.
Divide rice among bowls/plates, and top each serving with a fried egg. Serve immediately.
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