Butternut Squash and Brussels Sprout Fried Rice


We skipped a planned dinner on Sunday because we were being very lazy, but I planned a certain amount of meals this week, and I'll be damned if I'm going to waste any food. The weather outside is frightful, so hubby stayed home, and we enjoyed this recipe for lunch.


What I changed


  • Replaced and reduced amount of maple syrup with dolcedi

  • Replaced brown sugar with coconut sugar

  • Replaced soy sauce with coconut aminos

  • Forgot 3 scallions (white and light green parts only), thinly sliced



Source: Domesticate Me | Serves: 2 large or 4 sides | Time: ~40 min


Ingredients

3 cups cubed butternut #squash

3 tbsp EVO, divided

1/2 tbsp dolcedi syrup

1 lb #BrusselsSprouts, thinly sliced crosswise

1 tsp ginger

2 cloves garlic, minced

1 tsp coconut sugar

3 tbsp coconut aminos

1 tablespoon sriracha

1 large shallot, diced

2½ cups cooked brown rice

2 tsp sesame seeds

2 eggs (optional)


Instructions

Pre-heat oven to 400F.


Line a baking sheet with parchment or silicone mat.


Arrange your cubed butternut squash on the prepared baking sheet in an even layer. Drizzle with 1 tablespoon coconut oil and 1/2 tbsp dolcedi syrup. Toss to coat. Transfer the squash to the oven and roast for 25-30 minutes until tender, turning once halfway through. Set aside until ready to use.


Meanwhile, slice your sprouts. In a large saucepan or wok, heat 1 tablespoon coconut oil over medium-high heat. When hot, add the sprouts and cook for 5-6 minutes until the sprouts are tender and lightly browned. Transfer the sprouts to a bowl and briefly set aside.


In a small bowl, combine the ginger, garlic, sugar, aminos, and sriracha. Start frying your eggs if you decided to use them.


In the same saucepan/wok used for the sprouts, heat the remaining 1 tablespoon coconut oil. When hot, add the shallots and cook for 1-2 minutes until translucent. Add the rice and cook for 1 minute. Add the roasted squash and Brussels sprouts to the pan along with the aminos mixture, toasted sesame seeds. Cook for 1 minute more.


Divide rice among bowls/plates, and top each serving with a fried egg if you want. Serve immediately.

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