Bulgogi Brussels Sprouts Fried Rice
with Carrots, Peas, Scallions & Crispy Fried Onions
- Sesame
- Soy
- Wheat
This fried rice is on the table in 20 minutes thanks to pre-shredded Brussels sprouts and carrots, and has tons of flavor thanks to sweet-savory bulgogi sauce and aromatics like ginger and scallions. Serve it over a bowl of fluffy white rice, sprinkle with fried onions and scallion greens for crispy-crunchy contrast, and you’ve got a vegan victory!
Ingredients
4 ounce
Shredded Carrots
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
½ cup
Jasmine Rice
4 ounce
Peas
8 ounce
Shredded Brussels Sprouts
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 3.
• Once rice has cooked 10 minutes, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add ginger and scallion whites; cook, stirring, until fragrant, 30 seconds. • Add Brussels sprouts, carrots, peas, garlic powder, and a pinch of salt and pepper; cook, stirring occasionally, until veggies are just tender, 1-2 minutes. • Turn off heat; transfer veggies to a plate and spread out to cool. (The more you spread them out the better! It will help them stay crisp as they cool.) Wipe out pan.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add cooked rice and gently press into an even layer using a rubber spatula or the back of a spoon. Cook, undisturbed, until crispy, 30-60 seconds. • Add veggies and bulgogi sauce; stir to combine. Taste and season with salt and pepper if desired.
• Divide fried rice between bowls; top with crispy fried onions and scallion greens. Drizzle with as much Sriracha as you like and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty and healthy, while others felt it lacked depth; adding extra bulgogi sauce or herbs could boost flavor.
- Ease of prep: Many appreciated the pre-shredded veggies for quick cooking, though some noted longer veggie cook times were needed.
- Suggestions: Consider roasting Brussels sprouts first for better texture; add a protein like tofu or egg for more substance.
- Portions: Several mentioned too many veggies compared to rice; adjusting the ratio could improve the fried rice experience.
- Texture: Some found the Brussels sprouts tough or fibrous; cooking longer or slicing thinner might help.
