Bulgogi Brussels Sprouts Fried Rice

Name: Bulgogi Brussels Sprouts Fried Rice with Carrots, Peas, Scallions & Crispy Fried Onions
Total time: 20 min
Yield: 2
Cuisine: East Asia
Ingredients: ½ cup Jasmine Rice; 1 thumb Ginger; 2 unit Scallions; 8 ounce Shredded Brussels Sprouts; 4 ounce Shredded Carrots; 4 ounce Peas; 1 teaspoon Garlic Powder; 4 ounce Bulgogi Sauce; 1 unit Crispy Fried Onions; 2 teaspoon Sriracha; Salt; Pepper; 1 tablespoon Cooking Oil

with Carrots, Peas, Scallions & Crispy Fried Onions

Recipe Development TeamPublished on June 17, 2024

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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!

Tags:

Vegan

•Calorie Smart

•Quick

•Easy Prep

•New

Allergens:

Soy

•Sesame

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 thumb

Ginger

2 unit

Scallions

8 ounce

Shredded Brussels Sprouts

4 ounce

Shredded Carrots

4 ounce

Peas

1 teaspoon

Garlic Powder

4 ounce

Bulgogi Sauce

(Contains: Soy, Sesame, Wheat)

1 unit

Crispy Fried Onions

(Contains: Wheat)

2 teaspoon

Sriracha

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories570 kcal

Fat16 g

Saturated Fat4 g

Carbohydrate92 g

Sugar29 g

Dietary Fiber10 g

Protein12 g

Sodium1270 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Large Pan

•Spatula

Instructions

• 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.