2 teaspoons minced garlic
2 tablespoons toasted sesame oil
2 cups cooked brown jasmine rice (certified gluten-free if necessary)
2 cups shredded Brussels sprouts
1 small onion, chopped
2 tablespoons liquid aminos
2 eggs, beaten
Heat a large skillet or wok to medium heat.
Add the sesame oil and minced garlic. Sauté garlic until fragrant, about 20–30 seconds.
Add the shredded Brussels sprouts. Cook for at least 30 seconds without stirring, until they start to brown slightly.
Once they start to crisp up, stir the sprouts, then add the onion and cooked rice. Let sit for 30 seconds before stirring.
Stir the rice mixture, and let cook for at least one minute, until the onion is tender.
Stir in liquid aminos, and cook for 30 seconds more.
Push the fried rice to one side of the pan, add the eggs, scramble and stir into rice mixture.