Fall Fried Rice

Fall Fried Rice with Brussels Sprouts and Butternut Squash

This fall fried rice brings together seasonal fall ingredients like Brussels sprouts, butternut squash, and fresh sage for a cozy, comforting meal. This dish combines fluffy, buttery rice with a hint of sage-infused sauce. It’s an easy, flavorful way to celebrate fall with every bite, perfect for a quick weeknight meal or a delicious side dish.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @ thebalancedbowl_ in partnership with thefeedfeed and USA Rice.

  • Servings
    4 servings
  • Serving Size
    1 bowl
  • Prep Time
    15 mins
  • Cook Time
    20 mins
  • Total Time
    35 mins

Ingredients

  • 3 Tbsp coconut aminos
  • 1 Tbsp finely chopped fresh sage
  • 1 tsp honey
  • 3 Tbsp divided avocado oil
  • 1½ cups cubed into ½-inch pieces butternut squash
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 8 to 10 (about 1½ cups) thinly sliced Brussels sprouts
  • 2 minced garlic cloves
  • 1 inch piece of peeled and grated fresh ginger
  • 3 cups cooked U.S.-grown jasmine rice (day-old rice works best)
  • 2 large lightly beaten eggs
 

Directions

  • In a small bowl, combine the coconut aminos, finely chopped sage, and honey. Set aside.
  • Heat a large skillet over medium heat and add 1 tablespoon of avocado oil. Once the oil is hot, add the cubed butternut squash, salt, and black pepper. Sauté for 5–7 minutes, until the squash is tender.
  • Add the sliced Brussels sprouts and the white parts of the scallions to the skillet with the squash. Sauté for an additional 5–7 minutes, until the Brussels sprouts are softened. Stir in the minced garlic and grated ginger, cooking just until fragrant, about 30 seconds. Transfer the vegetable mixture to a bowl and set aside.
  • Add 1 tablespoon of avocado oil to the skillet, heating until it shimmers. Add the cooked jasmine rice, breaking up any clumps with a spoon, and cook for about 3 minutes until heated through.
  • Push the rice to one side of the skillet and add the remaining tablespoon of avocado oil to the empty side. Pour in the beaten eggs, stirring constantly for about 30 seconds, just until the eggs are set. Stir the eggs into the rice until evenly combined.
  • Add the vegetable mixture and the prepared sauce to the skillet with the rice. Stir everything together until well combined and heated through.
  • Serve the fried rice in bowls, garnished with the green parts of the scallions.