Stir-Fry Brussels Sprouts and Mushroom Brown Rice: A Healthier Takeout Alternative

Switch out the usual takeout with this nourishing, speedy, and absolutely tantalizing Stir-Fry Brussels Sprouts and Mushroom Brown Rice. This dish seamlessly melds the deep flavors of mushrooms, ginger, and garlic with the nutritious bite of Brussels sprouts and the wholesome nuttiness of cashews. It’s a perfect medley of health and flavor, ready in just 35 minutes, and ideal for anyone adhering to dairy-free, gluten-free, and vegetarian diets.

Essential Tips for the Best Brown Rice Stir-Fry

1. Using Cold Rice: To achieve the perfect texture in your stir-fry, cold brown rice is crucial. Warm or hot rice often turns mushy. Plan ahead: cook your rice ahead of time, perhaps over the weekend, for a quick and easy weeknight meal prep.

2. Achieving the Toasted Taste: When you add the cold rice to your skillet, let it cook for three to four minutes. This step is crucial to infuse a deliciously toasted flavor into your dish — it’s worth the wait, so don’t rush it!

3. Rice Prep Made Easy: Measure around 1 ½ cups of uncooked brown basmati rice to yield about 6 cups when cooked. Always refer to your specific package instructions for the best results.

4. Moisture Management: If your skillet seems a bit dry as you cook, don’t hesitate to introduce a splash of olive oil. This keeps everything cooking smoothly and adds a hint of richness.

5. Flavor to Taste: Start with a conservative amount of soy sauce and adjust according to your preferences. It’s easier to add more rather than trying to balance an overly salty dish.

Ingredients

• Olive oil (3 to 3 ½ tablespoons, divided)
• 1 medium-sized red onion, finely chopped
• Brussels sprouts (10 ounces), trimmed and sliced thinly
• Baby bella mushrooms (8 ounces), sliced after removing stems
• Garlic cloves (3), minced
• Fresh ginger (1 to 1 ½-inch piece), grated
• Eggs (4), lightly beaten
• Cooked long grain brown rice, cold (6 cups)
• Raw cashews (¾ cup)
• Low-sodium soy sauce or tamari (3 to 4 tablespoons), as per taste
• Optional: sriracha and additional soy sauce for serving

Cooking Steps

1. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Begin by sautéing the chopped onion until it softens, which should take about 2 to 3 minutes.
   
2. Add Brussels sprouts and mushrooms to the skillet, cooking them until the sprouts are tender yet crisp, which typically takes 6 to 8 minutes. Follow by stirring in the garlic and ginger for about 30 seconds until the aroma is noticeable. Transfer this mix to a separate bowl.
   
3. If the skillet looks dry, add an additional ½ tablespoon of olive oil. Cook the beaten eggs, stirring frequently, until fully scrambled. Combine this with the previously sautéed vegetables in the bowl.
   
4. If the skillet looks dry, add an additional ½ tablespoon of olive oil. Cook the beaten eggs, stirring frequently, until fully scrambled. Combine this with the previously sautéed vegetables in the bowl.
   
5. Lower the heat, adding back in the vegetable and egg mixture, along with the cashews and soy sauce. Stir everything together and continue to cook for about a minute until the entire dish is hot and flavors are well-blended. Serve it up as you like it!

Conclusion

This Brussels Sprouts and Mushroom Brown Rice Stir-Fry is not just a meal; it’s a step towards healthier eating without compromising flavor. Its rich array of textures and savory tastes makes it a fulfilling, nutritious choice, capturing the essence of wholesome home cooking with a gourmet touch. Whether it’s a busy weeknight or a leisurely weekend dinner, this dish promises satisfaction in every bite!