Sprout Nasi Goreng (vg)

Christmas may be over, but Brussels sprouts are very much still in season. Kicking off our Veganuary recipe sharing is this piquant offering from Meera Sodha, which Gwilym test-drove last week.

Ingredients (all available at Beanies!)

350g jasmine rice
3 tbsp rapeseed oil
1 red onion, chopped
4 cloves of garlic, crushed
3 bird’s-eye chillies, very finely chopped
750g Brussels sprouts, very finely sliced (I used a food processor)
2 tbsp tomato purée
2 tbsp kecap manis (sweet soy sauce)
1¼ tsp salt, plus extra to taste
2 tbsp soy sauce
2 tbsp white wine vinegar
2 tbsp toasted sesame oil
1 tsp caster sugar

Place the rice in a sieve and rinse under a cold tap until the water runs clear. Tip the rice into a pan, add 600ml of freshly boiled water and bring to the boil. Place the lid on, then turn the heat down to a whisper and cook for 15 minutes. Take off the heat and leave to steam with the lid on.

To cook the nasi goreng, heat the rapeseed oil in a large frying pan on a medium heat and fry the onion, stirring, for 5 minutes. Add the garlic and two of the chopped chillies, cook for 2 minutes, then add all but two large handfuls (or about 150g) of the sprouts. Fry for 8 minutes, leaving 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 minutes, then take off the heat.

To make the marinated sprouts, put the remaining raw sliced sprouts into a bowl with 1 tablespoon of soy sauce, 1 tablespoon of vinegar, the sesame oil, sugar and the remaining chopped chillies. Mix very well and set aside.

To finish the nasi goreng, put the sprout and onion pan on a medium heat and gently scoop in the steamed rice, folding it in until well mixed. Heat through, stirring gently, for 5 minutes, until the rice is nice and hot, and season with salt to taste. Transfer to a big platter, scatter the marinated sprouts over the top, and serve.