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Brussel Sprout and Pancetta Fried Rice
4
servings1
hour10
minutesIngredients
1 1/2 lbs Brussel sprouts, stems trimmed and quartered
1 1/2 tbsp olive oil
salt
pepper
4 tbsp toasted sesame oil, divided
1 yellow onion, chopped
5 oz pancetta
1 1/2 tbsp ginger, minced
1 1/2 tbsp garlic, minced
2-3 scallions, sliced in half inch pieces (keep dark green pieces separate from light green and white pieces)
3 cups white or brown rice, precooked (should sit in the refrigerator overnight before using)
1 tsp dark soy sauce
3 tbsp low-sodium soy sauce
1 tbsp hoisin sauce
3-4 eggs
1 bunch of cilantro, finely chopped, divided
Directions
- Heat your oven to 400 degrees, toss the Brussel sprouts in olive oil and spread on a sheet pan, season with salt and pepper. Roast until the sides facedown on the pan begin to blacken, about 15 minutes.
- While the sprouts are roasting, add 2 tbsp to a large skillet or wok and saute the onion and pancetta for 3 minutes over medium heat. Add the light green and white portions of the scallions, ginger, and garlic and continue to saute until fragrant, about 3 more minutes.
- Add the hoisin sauce to the vegetables and pancetta then push to one side of the pan, tip the pan towards the empty half to allow oil to roll down and add in your rice to the empty portion. While the rice is beginning to fry, pour the dark soy sauce and low-sodium soy sauce over the rice and mix until covered. Mix the vegetables and pancetta into the rice; let this sit for about 3-4 minutes at time before stirring on medium heat for a total of about 12 minutes.
- While the rice, vegetables, and pancetta are frying, heat 1 tbsp of sesame oil in a small pan over medium-low heat. Add in your 4 eggs and allow them to cook for 2 minutes before scrambling. Scramble your eggs and chop up with your spatula in the pan to small pieces, then add the eggs and about ¾ of the cilantro to the rice mixture and stir.
- Continue to fry until you notice crispy pieces of rice without burning the mixture. Then remove from heat.
- Garnish with the reserved green scallions bits, the rest of the cilantro, and the remaining 1 tbsp of sesame oil. Enjoy!