Name: Brussels Sprout Nasi Goreng
Ingredients: 1 3/4 cups jasmine rice; 3 tablespoons canola oil; 1 medium red onion, (chopped); 4 cloves of garlic, (crushed); 3 bird's-eye chilies, (very finely chopped); 1 3/4 pounds brussels sprouts, (very finely sliced); 2 tablespoons tomato paste; 2 tablespoons kecap manis; 1 1/4 teaspoon salt, (plus extra to taste); 2 tablespoons soy sauce; 2 tablespoons white wine vinegar; 2 tablespoons toasted sesame oil; 1 teaspoon sugar

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Brussels Sprout Nasi Goreng

Course: Dinner

Keyword: asian, brussels sprouts, nasi goreng

Servings:

Calories: 359kcal

Author: Meera Sodha

Ingredients

1 3/4 cups jasmine rice
3 tablespoons canola oil
1 medium red onion, chopped
4 cloves of garlic, crushed
3 bird's-eye chilies, very finely chopped
1 3/4 pounds brussels sprouts, very finely sliced
2 tablespoons tomato paste
2 tablespoons kecap manis
1 1/4 teaspoon salt, plus extra to taste
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons toasted sesame oil
1 teaspoon sugar

Instructions

Place rice in a sieve and rinse under a cold tap until water runs clear. Tip rice into a pan, add 2½ cups boiled water, and bring to a boil. Place lid on, then turn heat down to a whisper and cook 15 minutes. Take off the heat and leave to steam with lid on.
To cook the nasi goreng base, heat canola oil in a large frying pan on medium and fry the onion, stirring, 5 minutes. Add garlic and two-thirds of the chopped chiles, cook 2 minutes more, then add all but two large handfuls of brussels sprouts. Fry 8 minutes, leaving them undisturbed for a couple of minutes at a time, so they get s ome color. Then stir in tomato paste, kecap manis, salt, and a tablespoon each of soy sauce and vinegar. Cook another 5 minutes, then take off the heat.
To make marinated brussels sprouts, put remaining raw sliced brussels sprouts into a bowl with 1 Tbsp soy sauce, 1 Tbsp vinegar, sesame oil, sugar, and remaining chopped chiles. Mix well and set aside.
To finish the nasi goreng, put the Brussels sprouts and onion pan on medium heat and gently scoop in the steamed rice, folding in until well-mixed. Heat through, stirring gently, 5 minutes, until rice is nice and hot, and season with salt to taste. Transfer to a big platter, scatter the marinated brussels sprouts over the top, and serve.

Notes

Nutrition

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