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Meera Sodha’s Sprout Nasi Goreng

Meera Sodha

by Meera Sodha from EAST

Revolutionise your Brussels sprouts with Meera Sodha's vegan umami-rich nasi goreng recipe, featuring fried rice, shredded sprouts and an irresistible sauce.

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Meera Sodha

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Sometimes, all you really want is something with the sort of filthy and delicious taste that I used to think only a good takeaway could provide – until I accidentally recreated it while writing this recipe. It’s fried rice, but not as you know it: smothered in umami-ific sauces and topped with shredded, marinated sprouts for crunch and zing. All the joy of a takeaway, but without the wait or delivery charge.

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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
2 tbsp tomato purée
2 tbsp kecap manis
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

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Note: Kecap manis is a sweet Indonesian soy sauce that can be found in larger supermarkets, online and in South East Asian food shops. You can deseed the chillies if you prefer less heat. I cut the sprouts by hand, but you could use the fine slicing attachment on a food processor.

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 base, heat the rapeseed oil in a large frying pan on a medium flame and fry the onion, stirring, for 5 minutes. Add the garlic and two-thirds of the chopped chillies, cook for 2 minutes more, then add all but two large handfuls (or about 150g) of the sprouts. Fry for 8 minutes, leaving them 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.

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Expanding on her unrivalled knowledge of Indian cuisine demonstrated in her two previous cookbooks, Meera Sodha goes a step further with East, exploring the diverse and celebrated vegan and vegetarian dishes in Eastern cooking. Taking you on a journey from India to Indonesia, Singapore to Japan, China, Thailand, and Vietnam, this book is bursting with flavourful and exciting yet accessible ingredients in dishes that vary from noodles and curries, to rice dishes, salads and sweets.

Available to download for £1.99 for a limited time. UK customers only.


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From the book: EAST

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