Brussels Sprouts Fried Rice

A surprising vegetarian dish for your holiday buffet

Hi everyone!

I spend 364 days of the year getting ready for Thanksgiving…I am thinking about my menu all year long! So naturally this week on my podcast I spoke to the queen of entertaining, Martha Stewart herself. Can you believe her first cookbook came out 40 years ago! In our conversation we drank good wine and talked about a lot of things, including CBD gummies, her childhood, and the time she messed up her Thanksgiving turkey! Listen to our conversation here.

Also on the podcast this week I make one of my favorite Thanksgiving sides—Brussels sprouts! Very often people tell you they don’t like Brussels sprouts. This is not the Brussels sprouts’ fault, people! It is ours because we overcook them! In this recipe, they are cut thin and only lightly sauteed, then mixed with crunchy raw Brussels sprout leaves, radishes, some leftover rice, and lettuces for a warm but fresh dish that will be sure to make everyone love Brussels sprouts.

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Brussels Sprout Fried Rice

Serves 2 as a main course or 4 as a side dish

Ingredients

1 pound Brussels sprouts (2 to 3 cups with a few set aside for garnish)
3 to 4 small radishes

1/4 cup extra virgin olive oil, or more to taste
1 small head romaine heart
1 small head endive
1 tablespoon sherry vinegar (or sub whatever vinegar you have on hand or lemon juice)
2 cups leftover/cooked white rice
Kosher salt, to taste
Oyster sauce (optional)
Soy sauce (optional)
Sesame seeds

Instructions

Remove raw outer petals from a few of the Brussels sprouts and set aside in a small bowl for garnish. Cut remaining Brussels sprouts in half. Lay each one flat and cut into very thin slices.

Slice radishes thinly with a knife, or with a mandolin for more uniform pieces. Set aside in a large bowl.

Roughly chop romaine and endive into chunks and mix together. Lay a bed of this mixture onto the plate and dress with one tablespoon (or more) of olive oil. Be generous! Add a pinch of salt, and the vinegar.

Dress the raw Brussels sprout petals and radish slices with a tablespoon of olive oil and salt to taste.

Heat 2 tablespoons of the olive oil in a large, non-stick pan. Sauté Brussels sprouts, tossing them in the oil to keep from burning; add more oil and season with salt as desired. Cook 1 to 2 minutes until just tender.

Add the cooked rice. Season to taste with salt and optional sauces. Once thoroughly combined and warmed through, top the cold salad mixture with the Brussels sprout and rice.

Top with the raw Brussels sprouts petals and radish mix. Taste and adjust seasonings as needed. Sprinkle with sesame seeds and serve.