Recipe for Brussels sprout stir fry with egg, chilli, ginger and garlic
Add some tofu, quorn, chicken or prawns for a more substantial meal. Easily vegan without the egg.
Serves 1, more as a side dish
A big handful brussels sprouts, trimmed and sliced
Two thirds of a cup of brown rice, cooked and cooled
1 clove garlic, peeled and finely chopped
1 red chilli, finely chopped
A knob of ginger, peeled and finely chopped
2 tsp olive oil or rapeseed oil (vegetable oil)
1 medium egg, briefly whisked with a fork
Optional: a dash of soy sauce or a few drops of sesame oil
Heat 1 tsp of the olive or rapeseed oil in a deep sided frying pan. Fry the garlic, chilli and ginger for about one minute.
Add the sprouts and continue cooking on a medium to high heat until the sprouts just being to color.
Add the remaining oil followed by the rice. Cook unti the rice is thoroughly heated through.
Make a small clearing in the middle of the pan and pour in the egg. Let the egg sit undisturbed for 30 seconds (it will begin to set) and then stir through the rice and sprouts. Serve as soon as the egg is cooked, adding the sesame oil or soy sauce at the end if using.