- 3 tablespoons refined coconut oil, divided
- at least 12 oz Brussels sprouts, trimmed and halved
- 2 large carrots, peeled and sliced (I cut each circle into fourths)
- 1/4 cup pine nuts
- 1/4 cup fresh basil
- 1 cup loosely packed fresh cilantro
- 1 cup finely chopped scallions
- 8 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 4 cups/1 bag frozen jasmine rice
- 1/4 teaspoon red pepper flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1/2 teaspoon agave
- Sriracha to taste
- Preheat a large heavy bottomed pan over medium-high heat. Saute the Brussels sprouts and carrots in 1 -2 tablespoons coconut oil for 10- 15 minutes, until Brussel sprouts are lightly charred.
- Add the pine nuts and cook for 5 minutes, tossing often, until toasted.
- Preheat another pan to medium heat and add 1 tablespoon coconut oil.
- Saute the basil, cilantro, scallions, garlic and ginger for a few minutes. The herbs will wilt and everything will smell aromatic and wonderful.
- Add the herb mixture to the Brussels sprout mixture.
- Add the rice, red pepper flakes and 1 tablespoon coconut oil and cook for about 5 minutes, tossing often.
- Drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
I think adding spice to this recipe is key. We generally add more basil, cilantro, lime juice, soy sauce, and red pepper flakes to this recipe than what it calls for just so there's an added kick. No one wants to eat sad, bland, fried rice.