There’s no better way to enjoy brussels sprouts than with bacon! This bacon and brussels sprouts fried rice is filled with this nutritional superfood to give you a boost of antioxidants for the day.
Brussels sprouts get a bad rap because they’re easy to overcook which can lead to a bitter-taste and sulfur-like smell. When they’re not over-cooked they have a much more mild, nutty, sweet flavour which is surprisingly quite delicious.
In this recipe, I sliced up the brussels sprouts into thin ribbons. When I stir fried them, I was careful not to over cook them. They were still green instead of the dingy yellowish green colour it can take on when it gets over-cooked. The result was a fried rice filled with this powerhouse superfood, but no bitter taste!
Health benefits of brussels sprouts:
- Low in calories but high in vitamins, minerals and fiber
- Contains vitamin B6, potassium, iron, thiamine, magnesium and phosphorus
- Rich in vitamin C, K, folate, calcium, iron and potassium
- Contains an antioxidant called kaempferol that may reduce the risk of cancer and decrease inflammation
This brussels sprouts fried rice also has lots of garlic and a bit of butter. Garlic and butter being another ultimate combination that you can’t go wrong with!
What are the health benefits of garlic?
- Helps boost the immune system to reduce the severity of cold and flus
- May help lower blood pressure and cholesterol
- May help reduce the risk of heart disease
This has become a favourite quick lunch or weeknight meal. It only takes 30 minutes to make but the flavours are so rich, you’ll definitely feel satisfied.
For other fried rice recipes, check out:
Bacon and Brussels Sprouts Fried Rice
Ingredients
- 5 strips bacon diced
- 6 cloves garlic minced
- 3 cups brussels sprouts finely sliced
- 2 cups cremini mushrooms sliced
- 2 tablespoons butter
- 4 cups leftover rice
- 1 1/2 tablespoon soy sauce
- Salt and pepper to taste
- Optional: top each bowl with a fried egg.
Instructions
- In a wok or large skillet, on medium heat, fry bacon until brown and crispy. Remove and set aside.
- Pour bacon fat out of the wok, leaving enough to stir fry the vegetables. Add garlic, brussels sprouts and cremini mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir fry until cooked. Remove from wok and set aside.
- Add butter to the wok.
- Break apart the rice and add it to the wok with soy sauce. Stir fry until lightly browned.
- Add bacon and vegetables to the wok and stir fry with the rice.
- Taste and add more soy sauce, salt or pepper if needed. Mix well and Enjoy!
- Optional: top each bowl with a fried egg.
