57-59 Club Garden Rd, Sheffield, S11 8BU

We welcome brussels sprouts back this week. The only intro necessary for this vegan recipe is a quote from Meera Sodha, its creator: “This Malaysian fried rice dish is so deliciously filthy, you may well scrap takeaways altogether.” You can buy kecap manis, the sweet thick soy sauce, in larger supermarkets or online. And it goes without saying that sprouts should never ever be boiled! Frying or roasting is the only way to go, to bring out their flavour.

Brussels sprout nasi goreng

Season: AutumnWinter

We welcome brussels sprouts back this week. The only intro necessary for this vegan recipe is a quote from Meera Sodha, its creator: “This Malaysian fried rice dish is so deliciously filthy, you may well scrap takeaways altogether.” You can buy kecap manis, the sweet thick soy sauce, in larger supermarkets or online.
And it goes without saying that sprouts should never ever be boiled! Frying or roasting is the only
way to go, to bring out their flavour.

Ingredients

350g jasmine rice

3 tbsp rapeseed oil

1 red onion, peeled and chopped

4 garlic cloves, peeled and crushed

3 bird’s eye chillies, very finely chopped (deseeded, if you prefer less heat)

750g brussels sprouts, very finely sliced

2 tbsp tomato puree

2 tbsp kecap manis

1 ¼ tsp salt

2 tbsp soy sauce

1 tbsp white-wine vinegar

2 tbsp toasted sesame oil

1 tsp sugar

Method

Rice: Put the rice in a sieve and wash under the cold tap until water runs clear. Tip the rice into a pan, add 500ml fresh cold water and bring to boil. Turn down the heat to a whisper, cover the pan and leave to cook for 15 mins. Turn off the heat and leave with the lid still on, to steam through.

Nasi goreng base: Heat the rapeseed oil in a large frying pan on a medium flame and, when hot, fry the onion, stirring, for 5 mins. Add the garlic and two-thirds of the chopped chillies, cook for 2 mins more, then add all but two large handfuls (about 150g) of the sprouts.

Fry for 8 mins, leaving them undisturbed for a couple of minutes at a time, so they get some colour on them. Then stir in the tomato puree, kecap manis, salt and a tablespoon each of soy sauce and vinegar. Cook for another 5 mins, then take off the heat.

Marinated sprouts: Put the remaining raw sliced sprouts in a bowl with the soy sauce, white-wine vinegar, toasted sesame oil, sugar and the remaining chopped chilli. Mix very well and set aside.

To finish: Put the sprout and onion pan on a medium heat and gently scoop in the steamed rice, folding in until well mixed. Heat through, stirring gently, for 5 mins until the rice is nice and hot. Season to taste. Transfer to a big platter, scatter the marinated sprouts over, and serve.

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