Brussels Sprouts Fried Rice with Chicken

meat & poultry
Brussels Sprouts Fried Rice with Chicken

Brussels sprouts add extra flavor, texture, and veggies to this chicken fried rice, made in under 30 minutes for an easy and tasty weeknight meal that saves well for leftovers!

Brussels Sprouts Fried Rice with Chicken

I’m on a fried rice kick right now – with quinoa or brown rice, those are my go-tos. I’m loving frozen microwavable rice and quinoa from Trader Joe’s to make these recipes really come together quickly. I never used my microwave for anything else other than instant oatmeal until I realized this quick trick.

Brussels Sprouts Fried Rice with Chicken

Now, a vegetable packed, flavorful fried rice dish is just minutes away! I made this dish on my Instagram months ago and everyone asked for the recipe immediately! I love the simplicity of the chicken and Brussels sprouts, but if you want to make this more of a true fried rice, stir in some green peas. I used ginger here, but if you don’t have any on hand, you can omit it -it won’t make that big of a difference in flavor.

I love reheating rice the next day on the stovetop- it makes the rice a bit crispier for that true ‘fried rice’ texture. You may want to give another drizzle of sesame oil to amp the flavor up if you’re reheating or an extra dousing of soy sauce.

Brussels Sprouts Fried Rice with Chicken

Make this while Brussels sprouts are still in season and local! And I guess that means I’ll have to make a summer version of this fried rice next…



Serves 2

Brussels Sprouts Fried Rice with Chicken

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon sesame oil
  • 1 garlic clove, minced
  • 1" knob of ginger, peeled and minced
  • 1/2 red onion, sliced
  • 1 cup shredded brussels sprouts
  • pepper, to taste
  • 1 cup shredded chicken
  • 2 cups cooked brown rice
  • 2 eggs, scrambled
  • 1 tablespoon low sodium soy sauce


  1. Heat the oil in a wide skillet over medium-high heat. Once the oil is shimmering, add the garlic, ginger, and onions and cook until onions are soft, 3-5 minutes. Add the brussels sprouts, season with pepper and cook until sprouts are bright green and wilted. Add in the chicken and brown rice and stir well to combine. Create a cavity in the center of the rice mixture and pour in the eggs. Scramble, stirring often. Once eggs are scrambled, stir to combine the mixture. Add in the soy sauce, stir again, season with more pepper, and serve.

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Makenzie says:
Husband and toddler approved! Definitely will make again.
Meaghan says:
A total win all around! Love that! Thanks for giving it a try.
Lauren says:
I really wanted to like this but it was high in calories and made a lot of food for just two people (3 servings would have been more reasonable). However, the problem was that it was bland—only one tablespoon of soy sauce for a large skillet and no spices other than a bit of black pepper. This had so much potential! More soy sauce, some spices. I get that you’re cooking for kids, but your recipes now that you are tend to be much less flavorful and less enjoyable than your older recipes.
Meaghan says:
Every palate is different! Feel free to add more spice if you like. We always encourage experimenting!

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