Bulgogi Brussels Sprouts Fried Rice
with Carrots, Peas, Scallions & Crispy Fried Onions
Bulgogi Brussels Sprouts Fried Rice
Savory bulgogi-style fried rice gets a fresh twist with Brussels sprouts, carrots, peas, and scallions, then finishes with a crunchy fried onion topping.
Ingredients
For 2 servings
- 4 ounce Bulgogi Sauce
- 1 unit Crispy Fried Onions
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 4 ounce Peas
- 2 unit Scallions
- 8 ounce Shredded Brussels Sprouts
- 4 ounce Shredded Carrots
- 2 teaspoon Sriracha
Additional Ingredients
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time20m
Calories570
Protein12g
Carbs92g
Fat16g
Tags:
VeganCalorie SmartFiber SmartQuickEasy PrepNew
⚠️Allergens:
🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For soy-free needs, use a soy-free bulgogi-style sauce and check that the crispy onions are made without soy. For gluten-free eating, swap in certified gluten-free sauce and fried onions, and if you avoid alliums, leave out the scallions and garlic seasoning.
What to serve with it
Serve with a crisp cucumber salad or quick pickled radishes to add freshness and contrast to the savory, spicy rice. A simple miso-style soup or steamed greens also fits well for a light, balanced meal.
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