Butternut Squash and Brussels Sprout Fried Rice

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)
  1. Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.
  2. 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.
  3. 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.
  4. In a small bowl, combine the grated ginger, garlic, brown sugar, soy sauce, and Sriracha.
  5. 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.
  6. 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.
  7. Divide rice among bowls/plates, and top each serving with a fried egg. Serve immediately.
For the full post, visit Domesticate Me.
Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.