Crispy Brussels Sprouts Fried Rice Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the larger Brussels sprouts into quarters; halve the smaller ones.
• Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels.
• Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use.
• Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt.
• Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites.
• Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve.

Steps:

• Heat skillet or wok to medium heat.
• Add sesame oil and minced garlic. Saute garlic until fragrant, 20-30 seconds.
• Add Brussels sprouts. Cook for at least 30 seconds without stirring, until they start to brown slightly.
• Once they start to crisp up, stir the sprouts, then add the onion and cooked rice. Let sit for 30 seconds before stirring.
• Stir the rice mixture and let cook 1 minute, or until onion is tender.
• Stir in the soy sauce, cook for 30 seconds more.
• Push the fried rice to one side of pan, add the eggs, scramble, and stir into rice mixture.