Brussels Sprouts Fried Rice

Here's a delicious & super healthy weeknight dinner. Serves four.

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 12 oz Brussels sprouts, trimmed and quartered
• 1 large carrot, peeled and sliced into thin half-moons
• 1/4 cup pine nuts
• 1/4 cup fresh basil
• 1 cup loosely packed fresh cilantro
• 1 cup finely chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon fresh minced ginger
• 4 cups cooked and cooled jasmine rice [see note below]
• 1/4 teaspoon red pepper flakes
• 2 tablespoons soy sauce or tamari sauce
• 1 tablespoon fresh lime juice
• Sriracha, to serve

INSTRUCTIONS:

1. Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat.
2. Saute the Brussels sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussels sprouts are lightly charred. 
3. Toss in the pine nuts and cook for two minutes, tossing often, until toasted.
4. Transfer everything to a large plate and set aside.
5. Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful.
6. Now add the frozen rice, red pepper flakes and the remaining 2 teaspoons of oil and cook for about 5 minutes, tossing often.
7. Add the Brussels mixture back to the pan, and drizzle in the soy sauce and lime juice.
8. Cook for 3 more minutes or so, until rice is lightly browned. 
9. Serve with Sriracha, to taste.

Note on rice: The rice must be cold to work correctly. Frozen rice from Trader Joe's or Whole Foods works well. Or, you can cook rice the day before, put it in the fridge to cool first and then into the freezer (in a freezer bag). 

Recipe & photo submitted by Sally M.