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Ginger Chicken Fried RIce with Brussels Sprouts (Gluten & Soy Free)

Yields5 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins

Brussels sprouts, in my opinion are an under-rated and often improperly prepared/used vegetable. With a little finessing, this oft much hated crunchy vegetable becomes sweet and oh so flavourful! For those of you scratching your head wondering if I have spelled "Brussels Sprouts" wrong, after much research, I have found that the correct spelling is in fact "Brussels" sprouts not "Brussel" sprouts. They are named after the Belgian city of Brussels, so the "B' is also capitalized. HOW TO CLEAN BRUSSELS SPROUTS: remove the outer layer or two of the sprout, then cut off the tough woody stem at the bottom and then they are ready to slice or chop. Try to slice the brussels sprouts as thinly as possible. If you have a food processor you can slice them on the slicing blade. Mirin is a mild subtly sweet Japanese rice wine used in cooking. It adds a certain umami and tang to fried rice. If you cannot find mirin, you could use dry sherry, however unless you plan on making this immediately, nowadays you can find most ingredients online.

 4 cups cooked white basmati rice (about 1 1/2 cups dried uncooked) or cauliflower rice
 4 tbsp coconut oil or avocado /grape seed oil (divided)
 1 lb chicken thighs, cut into bite sized peices or vegetarian protein of your choice
 1 onion or 2 shallots, finely chopped
 3 carrots, finely chopped
 1 lb brussel sprouts (about 3-4 cups finely sliced)
 3 scallions/green onions, finely sliced
 2 tbsp finely minced ginger root ( I use a microplane grater)
 3 garlic cloves, finely minced
 1 egg or 1/3 cup Just Egg egg replacer
 ¼ cup plus 2 tbsp mirin
 3 ½ tbsp coco aminos

Add 1 tbsp of coconut oil to a deep wide saucepan and sauté onion and carrot for 10-15 minutes or until softened slightly. Remove from pan with a slotted spoon. Add another tbsp of the oil, the brussels sprouts and cook for about 10 minutes until no longer raw but still fairly firm. Add green onions and cook for another minute. Remove with slotted spoon and set aside.


Add 1 tbsp coconut oil to pan and add chicken and stir and cook for about 10 minutes or until cooked through. Add another tablespoon of oil then the ginger and garlic and cook until fragrant about 30 seconds. Push the ingredients in the pan to the side, add the egg and stir until scrambled.


Add the cold rice to then pan and break up the clumps using a wooden spoon. Pour the mirin over the rice and cook for another minute or two then add the coconut aminos along with the vegetables and stir a few more minutes and serve.

Nutrition Facts

Serving Size 1 bowl

Servings 0