Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
- 3 Tbsp honey or agave nectar
- 3 Tbsp soy sauce
- 5-6 cups cooked rice
- 1/2 lb brussels sprouts, thinly sliced (slice off the woody ends)
- 1/2 head of purple cabbage, thinly sliced
- 1 red onion, diced
- 4 garlic cloves, minced
- 3 small Thai chiles, diced and with seeds removed (you can use serrano or cayenne pepper)
- 2 Tbsp tomato paste
- 2 Tbsp white vinegar
- 2 Tbsp oil
- eggs, 1 per serving (optional)
This is one of the best rice dishes you’ll ever make! Based on an Indonesian Dish called Nasi Goreng, this flavorful fried rice uses vegetables in two ways: caramelized for a rich sweetness, and tossed raw in vinegar and sweet soy sauce for some extra zing. You can add protein of your choice – traditionally used are chicken, shrimp, or fried egg.
1. Combine honey and soy sauce in a small bowl, whisk set aside.
2. In a medium bowl set aside a large handful of cabbage and one of brussels sprouts (you will use later for topping).
3. Add 2 Tablespoons of cooking oil to a large skillet and cook onion over medium heat until soft. Add garlic and chiles and cook until fragrant, about 2 minutes.
4. Add remaining brussels sprouts and cabbage to pan and cook, stirring occasionally, until starting to brown, about 8 minutes. Add tomato paste, half of the honey/soy sauce mixture, and 1 Tablespoon of vinegar, and cook for 5 minutes.
5. Add cooked rice to the pan and stir until combined. Remove from heat.
6. Add 2 Tablespoons of cooking oil, remaining honey/soy sauce mixture, and 1 Tablespoon of vinegar to the bowl of reserved cabbage and brussels sprouts. Toss to combine.
7. In another lightly greased skillet, slightly fry egg or cook to your liking.
8. To serve, top cooked rice mixture with fresh marinated brussels sprouts and cabbage, and egg, if using.