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Category
Cuisine
Required Equipment
- Carbon steel wok
- Microplane grater
- Wooden spatula
Utilized Devices
Cooking Techniques
- soft scrambling
- stir-frying
- deglazing
Ingredients
- 30 mlToasted sesame oil
- 15 mlNeutral oil — such as avocado or grapeseed
- 150 gLarge eggs — beaten
- 450 gBrussels sprouts — trimmed and shredded
- 150 gRed bell pepper — diced
- 60 gScallions — thinly sliced
- 12 gGarlic — minced
- 20 gFresh ginger — grated
- 6 gKosher salt — divided
- 640 gCooked brown rice — chilled
- 30 gChili crisp
- 45 mlLow-sodium tamari
- 15 mlRice vinegar
- 15 mlFresh lime juice
- 75 gRoasted cashews — chopped
- 12 gToasted sesame seeds
- 15 gCilantro leaves
- 120 gLime — cut into wedges for serving
Instructions
Heat a wok over medium-high and swirl in 1 teaspoon sesame oil. Add the beaten eggs and soft scramble 45–60 seconds; slide to a plate and chop into bite-size ribbons.
Return the wok to high heat, add neutral oil plus another teaspoon sesame oil, and stir-fry shredded Brussels sprouts and bell pepper with a pinch of salt for 4–5 minutes until crisp-tender with charred spots.
Add scallion whites, garlic, and ginger. Cook 1 minute until the aromatics smell nutty.
Crumble in the chilled rice, breaking up clumps with a spatula. Drizzle in remaining sesame oil and chili crisp and toss for 3 minutes so the grains heat through and pick up color.
Pour in tamari, rice vinegar, and lime juice. Return the scrambled eggs and half the cashews, tossing 1 minute until everything is glossy and sizzling.
Top with scallion greens, cilantro, sesame seeds, remaining cashews, and lime wedges for squeezing right before serving.
Chef Tips
- ⭐Spread cooked rice on a tray and refrigerate for at least 2 hours so the grains fry instead of steaming.
- ⭐Use a mandoline or food processor slicing disk to shred the Brussels sprouts in seconds.
- ⭐Swap in diced firm tofu for the eggs to make the dish vegan while keeping protein high.
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Nutritional Highlights
- ✓Loaded with cruciferous veggies and whole grains
- ✓Cashews add magnesium and crunch with healthy fats
- ✓Chili crisp brings spicy probiotics from fermented chiles
Dietary Notes
Compliant With
Allergens
- Contains eggs
- Contains soy (tamari)
- Contains tree nuts (cashews)
- Contains sesame (oil, seeds, chili crisp)
FAQ
Can I use white rice instead of brown?
Absolutely—any cooked and chilled long-grain rice works, just be sure it's dry so it fries instead of clumping.
How spicy is the chili crisp?
Two tablespoons give medium heat; start with one tablespoon and add more to taste or stir in extra at the table.
Nutrition
| Calories | 480 |
| Protein | 18 g |
| Carbs | 58 g |
| Fat | 18 g |