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Fried rice With hot chilli sprouts

Fried rice With hot chilli sprouts


Vegan and low in saturated fat, this spicy stir fry with British Brussels sprouts is a midweek winner

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1455kj 347kcal
  • Fat
    Med 20%
  • Saturates
    Low 12%
  • Sugar
    Low 9%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 44g


  • 2 x 250g packs Co-op golden vegetable rice
  • 1 tbsp maple syrup
  • 2 tbsp hot chilli sauce
  • 1 tbsp Co-op sesame oil
  • 2 large garlic cloves, finely chopped
  • 3cm ginger, finely chopped
  • ½ x 25g pack coriander, leaves and stalks separated and finely chopped
  • 450g Co-op British Brussels sprouts, sliced
  • 3 spring onions, sliced
  • 1 red chilli, deseeded and finely sliced
  • 40g Co-op large roasted andsalted peanuts, chopped
  • 1 lime, cut into wedges


  1. Cook the rice according to the pack instructions, then set aside
  2. Whisk the maple syrup and chilli sauce together until combined
  3. Heat the sesame oil in a large nonstick frying pan over a medium heat
  4. Fry the garlic, ginger and coriander stalks for 2 mins, before adding the sprouts
  5. Fry for a further 5-6 mins, until starting to soften, then stir in the maple and chilli sauce mixture
  6. Add the rice, spring onion, half the chilli and half the peanuts, then cook for 5 mins more, until piping hot
  7. Serve topped with the rest of the chilli, peanuts, coriander and the lime wedges