Seasonal Asian Vegetable Fried Rice

Seasonal Asian Vegetable Fried Rice


A healthy, wholesome dinner idea using fresh vegetables, including a seasonal favourite, brussel sprouts. I love brussel sprouts and they taste fantastic cooked in soy sauce and rice wine vinegar. Here is my recipe:

Serves 2

Time: 1 hour


  • 1 cup rice
  • 2 cups water
  • 1 red onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons, crushed ginger
  • 1 large carrot, chopped
  • 1 green chilli, chopped
  • handful of raw cashew nuts
  • 1 large bowl shredded brussel sprouts
  • 3 tablespoons dark soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 teaspoons crushed red chilli flakes
  • 2 tablespoons sesame oil


  1. Wash the rice in a few changes of water and soak for 10 minutes.
  2. In a saucepan, boil 2 cups water and add the carrots.
  3. Add the rice and boil on medium heat until the rice has absorbed most of the water. Approximately 10 minutes.
  4. In a wok, heat the sesame oil and add the onions and green chillies.
  5. Let this cook for around 5 minutes, then add the garlic, ginger, cashew nuts and brussel sprouts. Stir fry for around 8 minutes.
  6. Add the cooked rice and carrots and pour in the soy sauce and rice wine vinegar.
  7. Mix everything up really well and let this cook for a further 5 minutes, adding more soy sauce if needed.
  8. Sprinkle on the red chilli flakes
  9. Enjoy hot!

Any leftovers make a fantastic lunch box meal the next day too.


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