Brussels sprout & winter cabbage egg fried rice

Most people either love or hate Brussels sprouts. I was always more in the ‘hate them’ category until I realised they didn’t have to be the soggy, washed out, over cooked sprouts of my childhood. Bright green, crisp, lightly stir fried sprouts are delicious! Even if you aren’t currently a fan, give this fried rice dish a try…you may just be converted!

Serves: 2


• 1 tbsp olive oil

• 250g Brussels sprouts, cut into quarters

• 3-4 spring onions, cleaned and cut into 1cm diagonal pieces

• 2 cups cooked rice (brown or white according to preference)

• 2 tbsp dark soy sauce

• 1 tbsp sesame oil

• a large handful of shredded winter cabbage leaves

• 2 eggs


Add the olive oil to a wok or large frying pan over medium heat. When hot, add the Brussels sprouts and spring onions. Cook until lightly browned on one or two sides, tossing occasionally. Add the rice and fry for 1-2 minutes. Add the soy sauce, sesame oil and cabbage and cook for an additional minute. Meanwhile, in a separate frying pan, fry the eggs in olive oil, taking care to cook the whites through but leave the yolk runny.

To serve, divide the fried rice evenly between two pre-warmed plates. Top with the fried egg and serve immediately. Enjoy!

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