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Sprout Nasi Goreng

A delicious variation using some local, seasonal veg 🥬

Serves 4

Meera Sodha's cookbook East

45 mins

Sprout Nasi Goreng


350g rice (also a great way to use up leftover rice!)

3 tbsp oil

1 red onion, chopped

4 cloves garlic, crushed

3 bird's-eye chillies, finely chopped

750g Brussels sprouts, very finely sliced

2 tbsp tomato puree

2 tbsp ketjap manis

1 tsp salt, plus extra to taste

2 tbsp soy sauce

2 tbsp white wine vinegar

2 tbsp sesame oil

1 tsp sugar


  1. Marinate two handfuls (approx. 150g) of the chopped sprouts by putting them in a bowl with 1 tablespoon of soy sauce, 1 tablespoon of vinegar, sesame oil, sugar, and 1 of the chillies, and mixing well. Set aside until the end.
  2. Rinse your rice until the water runs clear. Tip into a pan, add 600ml boiling water, and bring to the boil. Place the lid on, turn the heat down to a whisper and cook for 15 minutes. Take off the heat and leave to steam with the lid on.
  3. Over medium heat, heat the oil in a large frying pan and fry the onion, stirring, for 5 minutes. Add the garlic and two of the chillies, cook for 2 more minutes, then add the unmarinated sprouts. Fry for 8 minutes, stirring occasionally. Then stir in tomato puree, ketjap manis, salt, and a tablespoon each of the soy sauce and vinegar. Cook for another 5 minutes.
  4. Scoop in the steamed rice, folding it in until well mixed. Heat through, stirring gently, for 5 minutes, until the rice is hot, and add salt to taste. Serve with the marinated sprouts on top.