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Recipes

Brussels Sprouts Nasi Goreng

Meera Sodha’s take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don’t skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

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Photo by Laura Murray, Food Styling by Micah Morton

This take on the beloved Indonesian fried rice dish nasi goreng is from Meera Sodha’s cookbook East: 120 Easy and Delicious Asian-Inspired Vegetarian and Vegan Recipes. Kecap manis, a syrupy Indonesian soy sauce that’s sweetened with palm sugar and often infused with spices like star anise and black pepper, gives nasi goreng its characteristic caramelization and depth. Meera starts with a classic approach, smothering cooked long-grain rice in “umami-ific sauces,” and then riffs, topping her version “with shredded, marinated brussels sprouts for crunch and zing.” Kecap manis is available at large supermarkets, online, and in Southeast Asian stores—if you can’t find it, though, you can follow Meera’s approximation below. For a more traditional nasi goreng, served with a fried egg and sambal matah, check out Lara Lee’s recipe.

What you’ll need