The Mockingbird's Brussels Sprouts Fried Rice

Vegetables Rice

In this dish, the ability to be creative and resourceful is endless, day-old rice works perfect, and any leftover proteins can easily be mixed in. At the restaurant we mix in pork belly; however, thick-cut lardons of bacon, roast chicken or pork would all work equally well with a lot less prep time.

—Chef Brian Riggenbach

Photography By Erin Lee Allender | June 25, 2024

Ingredients

2 tablespoons kecap manis (or 3 tablespoons honey and 1 tablespoon soy sauce)
1 ¾ cups jasmine rice
1 ¾ pounds Brussels sprouts, bottoms trimmed, thinly sliced
1 red onion, diced
4 garlic cloves, chopped
3 Thai or jalapeño chiles, finely chopped
3 tablespoons vegetable oil
2 tablespoons tomato paste
1 ¼ teaspoons kosher salt
2 tablespoons soy sauce, divided
2 tablespoons apple cider vinegar
2 tablespoons sesame oil
1 teaspoon sugar

Instructions

1. Bring 2 1⁄2 cups water to a boil in a saucepan. Add jasmine rice and return to a boil. Reduce heat, cover and cook for 15 minutes.

2. Heat vegetable oil in a large skillet over medium heat. Add onion, cook about 5 minutes. Add garlic and two-thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

3. Set 2 large handfuls of Brussels sprouts aside in a medium bowl. Add remaining Brussels sprouts to skillet and cook, stirring every 2 minutes or so, until beginning to brown, about 8 minutes. Stir in tomato paste, kecap manis, salt, soy sauce and vinegar and cook, stirring often, 5 minutes; remove from heat.

4. Add sesame oil, sugar, remaining chopped chiles, remaining soy sauce and remaining apple cider vinegar to reserved raw Brussels sprouts and toss well to coat.

5. To finish the fried rice, return the skillet to medium heat and add steamed rice. Cook, stirring gently, until heated through and rice is incorporated, about 5 minutes. Taste and season with more salt if needed. Transfer to a platter and scatter raw Brussels sprouts over. Serve immediately.