Butternut Squash and Brussels Sprout Fried Rice
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 3 cups cubed butternut squash
- 3 tablespoons coconut oil (divided (Yes, you can use olive oil if you must.)
- 1 tablespoon good quality maple syrup
- 8-10 large Brussels sprouts (thinly sliced crosswise (You should have about 3 cups sliced sprouts.)
- 1 teaspoon freshly grated ginger
- 2 cloves garlic (grated or finely minced)
- 1 teaspoon brown sugar
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon Sriracha
- 1 large shallot (diced)
- 2½ cups cooked brown rice
- 3 scallions (white and light green parts only, thinly sliced)
- 2 teaspoons toasted hemp or sesame seeds
- 4 eggs (optional)
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Preparation
Step 1
Pre-heat your oven to 400 degrees. Line a baking sheet with parchment.
Step 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.
Step 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.
Step 4
In a small bowl, combine the grated ginger, garlic, brown sugar, soy sauce, and Sriracha.
Step 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.
Step 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.
Step 7
-Divide rice among bowls/plates, and top each serving with a fried egg. Serve immediately.
Step 8
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