Dinner / Chinese-American
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains egg.
- Contains soy.
- Contains sesame.
- Contains tree nuts, including any nut milk or nut butter listed.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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. Break rice clumps before they enter the pan and keep tossing until the grains are steaming hot throughout.
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.
0 of 6 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Omit eggs and use crumbled firm tofu for an egg-free version; choose chilli crisp labelled vegan.
Storage: Frying chilled rice counts as reheating. Serve the finished fried rice immediately and do not cool it for another reheating.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
480 kcal · Protein 18 g · Carbohydrates 58 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
Why is my fried rice clumpy?
Wet or tightly packed rice sticks together. Use rice chilled promptly and break it up before frying; avoid crowding the pan.
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