SPROUT NASI GORENG
This dish is a firm favourite in our house, it’s what we cook pretty much every time we receive sprouts in our weekly Veg Box People bag (see details below)! We love it partly because it’s quite a simple dish to make (you don’t really need any special ingredients apart from gochujang) and partly because it’s quick, so makes a great midweek meal. I’ve adapted it from a recipe found in Meera Sodha’s book East, which explores vegetarian cuisine from Bombay to Beijing. The inclusion of the sweet, sticky and spicy Korean gochujang paste works brilliantly with this traditional Indonesian dish.
INGREDIENTS - for four people
350g jasmine rice
1 onion, finely chopped
4 cloves of garlic, finely chopped
750g brussel sprouts, finely sliced
2 tablespoon tomato paste
2 tablespoons gochujang paste
2 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons toasted sesame oil
1 teaspoon caster sugar
METHOD
Get your rice on. Rinse first until the water runs clear to wash some of the starch away. Add cold water so that it sits above the rice by around 1.5cm. Bring the water to a boil then reduce to the lowest setting and leave for around 15 minutes, then take off the heat an leave covered until the end.
Fry the chopped onion in a little oil on a medium heat until they begin to turn golden.
Prep your sprouts. Trim the woody ends and remove any outer leaves that are looking a bit tired, then finely shred them all.
Take one third of the sliced sprouts and add them to a small bowl with one tablespoon of soy sauce, one tablespoon of vinegar, the sesame oil ad caster sugar. You will top the nasi goreng with this at the end, so just leave them to marinate whilst you make the rest of the rice dish.
Add the garlic to the pan with the onions and fry for a couple of minutes more.
Next, take the remaining two thirds of the sprouts and add them to the onions and garlic. Fry them for around 8-10 minutes, stirring infrequently so that they also start to brown.
Add the gochujang paste and tomato paste and stir through the sprouts and onions, then add the rest of the soy sauce and vinegar.
Next, stir the rice through the sprouts and onions, making sure that all of the grains are well covered in the sticky goodness. Keep frying everything for around 7 to 10 minutes more so that some of the grains begin to crisp up, they you’re pretty much done!
Divide the fried rice equally onto plates, then top with some of the marinated sprouts you made earlier.
TELL ME ABOUT THE VEG BOX PEOPLE SCHEME
Veg Box People is an organic veg box scheme that has been initiated by The Kindling Trust. Both our Withington and Marple shops are collection points for these