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.
Reviews from our home cooks
I think the idea for the dish is great, but when following instructions the Brussels sprouts aren't able to cook enough - I suggest maybe not having them pre-shredded. There were chunks of just Brussel core and didn't find them to cook well enough in that time - same thing with the peas. Flavors of the dish were good, maybe could also include white pepper as an ingredient to add dimension. The ratio of vegetable to rice is also not very enjoyable in my opinion, way too many vegetables.
This Bulgogi Brussels sprouts Fried Rice is so easy to cook. My kids love it. It makes mealtime easy, and it makes great leftovers, too!
I am enjoying this different fried rice dish, and I appreciate that the brussels sprouts and carrots are chopped already.
Absolutely amazing the blend with the veggies, straw onions and Bulgogi was very well balanced. I substituted my rice with quinoa.
Loved this veggie take on fried rice. The sprouts were great. Crispy rice was a great idea.
Excellent choices together creates a perfect blend of tastes! I loved the crunchy Brussels Sprouts and softened Tofu together created a culinary excitement!
Sooooo good! Shared with a friend and she loved it! And she "said" she didn't like Brussel sprouts. She had to eat her words. Literally.
I LOVED how the veggies were pre-prepped. We should see this more with carrots, brussels, etc.
Not my favorite. Very healthy but not much flavor...even with the siracha. Bulgogi is one of my favorites seasonings that I've learned about through HF, but in this recipe, it just wasn't enough.
More tasty than we expected, given the simplicity of the ingredients. Absolutely impossible to get the rice to crisp. It just stuck to the pan.
