... Fried Rice With Brussels Sprouts | Dance of Stoves

Fried Rice With Brussels Sprouts

Vegan fried rice with brussels sprouts | danceofstoves.com #vegan
Do you know Isa Chandra Moskowitz

She is a vegan American writer who I love and has published many vegan cookbooks, including Veganomicon

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So when Who contacted us to promote the new edition of Vegan with a Vengeance for the 10th anniversary of its publication, we could not say no.

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Vegan with a vengeance
The recipes are spectacular and very varied. 

Today we want to show you this fried rice with Brussels sprouts that are incredibly rich, which is also very easy to prepare.

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The book is in English, but it is not difficult to understand because it is a recipe book; if not, you can always use a translator. 

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We have the online version because it is the one they sent us, and it is a book worth it. 

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Waleed was given Veganomicón for Christmas, and we also recommend it 100%.

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Rice with Brussels sprouts | danceofstoves.com #vegan

  • The recipe is very similar to the original; I just used a little more oil; I replaced the fresh ginger with powdered ginger and the agave syrup with maple syrup. In the book, it is suggested that we pour Sriracha sauce on top at the time of serving, but since I like the spiciness in its proper measure, I preferred to eliminate it.
  • You can use whatever oil you want, but coconut oil gives it an exceptional flavour.
  • If you are using frozen brussels sprouts, I recommend that you cook them in hot water for about 3-4 minutes before browning.
  • Instead of pine nuts, you can use any other dried fruit.

Fried rice with brussels sprouts | danceofstoves.com #vegan
Fried Rice with Brussels Sprouts

Vegan fried rice with brussels sprouts | danceofstoves.com #vegan
This Brussels Sprout Fried Rice recipe is straight out of the Vegan with a Vengeance book by Isa Chandra Moskowitz and is to die for.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 20 mins
  • Total: 30 minutes
  • Servings: 4 (1x), 8 (2x), 12 (3x)
  • Category: Main Dish
  • Cuisine: Vegan, Gluten-Free

Ingredients SCALE (1x)

  • Coconut oil
  • 12 oz Brussels sprouts
  • One carrot
  • Four tablespoons pine nuts
  • 1/4 cup of fresh basil (6 g)
  • 1 cup of coriander (16 g)
  • 1 cup of chives (130 g)
  • Two cloves of garlic
  • 4 cups of cooked basmati rice (630 g)
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon chilli powder
  • Two tablespoons soy sauce
  • One tablespoon lime juice
  • 1/2 teaspoon maple syrup

Ingredients SCALE (2x)

  • Coconut oil
  • 680 g brussels sprouts (24 oz)
  • Two carrot
  • Eight tablespoons pine nuts
  • 1/2 cup of fresh basil (12 g)
  • 2 cups of coriander (32 g)
  • 2 cup chives (260 g)
  • Four cloves of garlic
  • 8 cups of cooked basmati rice (1260 g)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon chilli powder
  • Four tablespoons soy sauce
  • Two tablespoons lime juice
  • One teaspoon maple syrup

Ingredients SCALE (3x)

  • Coconut oil
  • 1020 g brussels sprouts (36 oz)
  • Three carrot
  • 12 tablespoons pine nuts
  • 3/4 cup of fresh basil (18 g)
  • 3 cup of coriander (48 g)
  • 3 cup chives (390 g)
  • Six cloves of garlic
  • 12 cups cooked basmati rice (1890 g)
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon chilli powder
  • Six tablespoons soy sauce
  • Three tablespoon lime juice
  • 1 1/2 teaspoon maple syrup


  1. Heat some coconut oil in a frying pan and sauté the chopped brussels sprouts and carrot for about 5 minutes.
  2. Add the pine nuts and sauté for another 2 minutes. Put everything on a plate and reserve.
  3. Pour a little more oil into the pan, sauté the basil, cilantro, chives and garlic (chopped) for a couple of minutes.
  4. Add the cooked rice, ginger powder, chilli, a little more oil and cook for another 5 minutes. Stir occasionally.
  5. Add the brussels sprouts, carrots, pine nuts, soy sauce, lime juice and maple syrup, stir and cook for about 3 minutes or until the rice is lightly browned.


  • Recipe from the book Vegan with a vengeance by Isa Chandra Moskowitz


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