Fried Brown Rice with Brussels Sprouts, Fried Eggs, Greens and Chilli

Combine leftover brown rice with fried eggs, greens, Brussels sprouts and fiery chilli paste to create this incredibly moreish Korean-inspired brunch dish.

From the book

Caravan: Dining All Day by , &
Caravan: Dining All Day
Recipes from the London restaurant scene favourite
Beautiful dishes using fresh and seasonal ingredients
Aussie-style brunch inspiration


Whenever we cook brown rice, we always do a bit too much, just so we can fry the leftovers for breakfast. It’s really important for this recipe that the rice has been well drained and completely cooled to ensure you get those delicious crispy grains of rice. The mustard greens can happily be replaced with kimchi or another leafy green such as chard, spinach or kale. You can use wok water to provide steam for cooking vegetables – as the steam is produced, the water evaporates to leave the full flavour of the soy and vinegar. It's a handy thing to have in the fridge, and will keep for a long time. This is a seriously full-of-flavour brunch dish that we have enjoyed many times with friends at home.

Serves 4-6


6 tbsp rapeseed oil
150g brown onions, thinly sliced
300g Brussels sprouts, sliced
800g cooked brown rice
5 spring onions, thinly sliced
200g mustard greens, kimchi or spring greens
6-8 eggs, fried
1 handful of coriander, roughly chopped
100g peanuts, roughly chopped
6 lime wedges
Fried shallots, optional
For the chilli paste:
50g fresh ginger, peeled and roughly chopped
4 garlic cloves
1 small handful of coriander (leaves and stalks), roughly chopped
3 red chillies, roughly chopped
2 tbsp rapeseed oil
For the wok water:
100ml water
50ml light soy sauce (gluten-free, if required)
50ml Chinese black vinegar, optional

Essential kit

You will need a small food processor to make the chilli paste.


Put all the chilli paste ingredients into a food processor and blend to a paste. Transfer to a small bowl and set aside.

Next make the wok water. Combine all the ingredients in a bowl and set aside.

Heat a tablespoon of the oil in a large frying pan and fry the onions over a medium heat until browned, about 10 minutes. Remove from the pan and transfer to a large bowl. Add another tablespoon of oil to the pan and fry the Brussels sprouts in the same way, then transfer to the bowl with the onions.

Adding a tablespoon of oil to the frying pan for each batch, fry a quarter of the rice over a high heat with a quarter of the paste for 3–4 minutes. Then add 50ml wok water to the pan and allow this to reduce by half. Remove from the pan and add to the bowl with the onions and sprouts. Keep this bowl covered with a piece of foil to keep it warm. Repeat with the remaining three batches of rice, adding the spring onions and mustard greens at the end on the last batch to heat them through.

Transfer the fried rice, onions and sprouts to a serving dish and top with 6–8 fried eggs. Scatter over the coriander, peanuts, lime wedges and fried shallots and serve in the centre of the table for guests to help themselves.

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