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.