Brussel Sprouts Stir Fry

Tasty Brussel Sprouts Stir Fry with Jasmine and savory bits of bacon. Mixed with whisked mustard, vinegar, Worcestershire sauce, honey, pepper, and salt.

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Servings SERVES 4
Ready in TOTAL TIME 45 mins


  • 1 bag Success® Jasmine Rice
  • 4 slices bacon, chopped
  • 1 Tbsp butter
  • 4 cups shredded Brussels Sprouts
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 2 tsps fresh thyme, finely chopped
  • 2 Tbsps Dijon mustard
  • 2 Tbsps red wine vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 tsps honey
  • 1 tsp freshly ground black pepper
  • ½ tsp salt
  • ½ cup dried cranberries
  • ¼ cup fresh chives, chopped


  • Try this one-of-a-kind Brussels Sprouts Stir Fry made with our 10-minute Success® Jasmine Rice, savory sautéed bacon bits, and freshly torn Brussels sprouts. Dressed in a red wine vinegar, dijon mustard, and honey dressing– it’s got a little bit of everything.

    Step 1

  • Prepare rice according to package directions. Drain and remove from the bag. Set aside.

    Step 2

  • In a large, deep skillet over medium-high heat, cook bacon for 5 minutes or until crisp. Drain all but 2 tbsp fat from pan. Add butter and melt; add Brussels sprouts, shallots, garlic, and thyme. Cook, stirring occasionally, for 6 to 8 minutes or until sprouts are tender.

    Step 3

  • Meanwhile, whisk the mustard with vinegar, Worcestershire sauce, honey, pepper, and salt. Pour into skillet and simmer for 1 minute or until slightly reduced. Stir in rice and cranberries (if using).

    Step 4

  • Transfer to a serving dish. Garnish with chives.

Sprouts to Stir Fry

Want to reinvent your favorite leafy greens? This stir-fried rice and veggie combo is an upgrade from your everyday side dish. Made with shredded Brussels sprouts, crispy bacon bits, and given a spicy mustard twist, this side is the perfect addition to any meal.

What makes this side dish so deliciously unique? Let us get into the details. The base of this dish starts with frying up your bacon and rendering off the tasty fats until you have crispy bits of bacon left and a couple of tablespoons of fat.

Then, earthy Brussels sprouts are shredded and sautéed in a buttery mix of sweet shallots, fresh thyme, and satisfying garlic. To finish it off, we add a zesty homemade dressing–made with dijon mustard, red wine vinegar, Worcestershire sauce, and a drizzle of honey–to create a fresh and invigorating stir fry.

Shop Around

Need help picking out a good batch of Brussels sprouts? Keep an eye out for bright green heads with leaves that are close together and heavy. Healthy leaves should be tightly packed and strong. Steer clear of any Brussels sprouts that have wilted leaves, brown spots, or look a bit yellow.