Brussels Sprouts Fried Rice
I am always trying to think of ways to insert Brussels Sprouts into recipes. They are pretty much my favorite vegetable. In this recipe, they act as a cabbage element in fried rice, as well as adding crunch, color, and texture. The “Wicked Hot” pepper jelly pairs wonderfully with the brussels sprouts and adding an element of sweet heat that is perfect in Asian dishes. Of course, any pepper jelly would work in this dish, so use whatever you prefer. I like things spicy! Try this unique twist on fried rice and if you’ve never used pepper jelly before, now is the time.
- 6 slices bacon, cut into pieces
- 1 yellow onion, finely diced
- 1/2 pound Brussels sprouts, thinly sliced
- 4 cups cooked rice, cooled to room temperature
- 2 tablespoons soy sauce
- 2 teaspoons Grey Goose Gourmet “Wicked Hot” pepper jelly
- 2 scallions, sliced for garnish
0 hrs 10 mins
0 hrs 20 mins
In a large skillet, over medium low heat, cook bacon until crisp. Remove with a slotted spoon and drain on paper towel. Add onions and cook until softened and translucent, about 5 minutes. Increase heat to medium and add the brussels sprouts. Cook for about 6 minutes or until browned and crispy. Add the rice and fry it for a few minutes, stirring often. In a small bowl, whisk soy sauce together with pepper jelly and add to the skillet. Cook until heated through, scraping up the bits on the bottom with a wooden spoon. Return bacon to the pan and stir to combine. Garnish with sliced scallions.
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