This is a lovely and unusual fried rice but I should say that it feels more like a side dish or lunch rather than a main meal. Nigella serves it on its own or suggests it “as an accompaniment to a plate of cold ham or suchlike”, which sounds good to me. I’m not someone who thinks that vegetarian food needs meat to make it a “proper meal”, but some leftover roast chicken or this specific tofu by Dragonfly (not sponsored, I just love its deep, savoury flavour) would turn this dish into a satisfying dinner.
While writing up this recipe I’ve realised that they’re not called Brussel sprouts, they’re Brussels sprouts. I’ve been using the wrong name my entire life.
I’ve bolstered the ingredients a little, adding more spring onion and a clove of garlic. I don’t have coconut oil so I use vegetable oil instead.
I cooked brown rice for this dish but you could use ready-cooked rice. Make sure it’s cool before stir-frying otherwise it can turn mushy.
I use frozen pineapple and ginger (I don’t bother to defrost them).
Simply Nigella (affiliate link) by Nigella Lawson
- 250g brussels sprouts (finely sliced)
- 4 spring onions (finely sliced)
- 1 fat clove of garlic
- 150g fresh pineapple cubes (or frozen)
- 3cm chunk of ginger, peeled (15g, I use frozen)
- ½ tsp dried chilli flakes
- 2 tbsp coconut oil (or vegetable oil)
- 250g cooked and cooled brown rice (around 125g uncooked)
- 250g bean sprouts
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 3 tbsp coriander leaves and stalks, chopped (around ½ a small pack)
- Finely slice 250g of Brussels sprouts and 4 spring onions. Chop the garlic clove.
- Cut 150g pineapple cubes into 1cm chunks and place into a small bowl. Finely chop a 3cm chunk of ginger (around 15g) and add it to the pineapple bowl along with 1⁄2 teaspoon of dried chilli flakes. Mix well.
- Place a wok over a medium to high heat and add 2 tablespoons of coconut (or vegetable) oil. Add the garlic, sliced Brussels sprouts and spring onions and stir-fry for a few minutes until the sprouts start to colour.
- Add 250g of cooked brown rice, 250g of bean sprouts and the ginger and chilli coated pineapple to the wok. Stir-fry for 1 minute then add 2 tablespoons of soy sauce, 2 tablespoons of lime juice and 2 tablespoons of chopped coriander and stalks (reserving 1 tablespoon of coriander to finish the dish). Stir-fry until the rice has heated through then transfer to bowls, topping with the remaining tablespoon of coriander.