Fried Rice with Brussels Sprouts

Total time: 30 minutes
   You may think it a strange combination, but I have Brussels Sprouts.  They are small, easy to use and I don't have Chinese Cabbage.  The flavor is similar and the result delicious.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 1 shallot
• 8 - 12 Brussels sprouts, depending on size  (I used 8 about 1" (2.5cm) in diameter)
• 2 tsp sesame oil
• 2 tsp olive oil
• 1 tbs soy sauce
• 1 tbs sherry
• 1 tbs sesame seeds

 Instructions:

• Toast sesame seeds if needed.
• Cook rice in stock until done. 
• Remove from heat and uncover. 
• Trim Brussels sprouts, removing any damaged or discolored leaves and slicing off the root end. Set sprout on root end and cut into 3 or 4 slices.  
• Clean and slice shallot. 
• Heat oils in large nonstick skillet over medium heat.  Add sprouts, shallots, and sauté until sprouts are crisp tender, turning once. 
• Turn the heat up to medium high and add rice, soy sauce and sherry.  Stir well to combine. 
• Stir-fry for 3 - 5 minutes.  Sprinkle with sesame seeds, stir once or twice and serve.

To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.