Sprout nasi goreng from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 132) by Meera Sodha

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Notes about this recipe

  • babyapricot on April 01, 2026

    Even better as leftovers - but figure out how to shred Brussels with food processor next time or buy pre shredded from TJs.

  • ksg518 on October 30, 2025

    I thought this was only OK initially bur I actually liked it better as leftovers. If I make it again, I'll consider putting a fried egg on top or incorporating some scrambled eggs into the rice mixture. As with most of Sodha's recipes, I cut the rice by about a third.

  • Hellyloves2cook on July 22, 2024

    This has been made man times over the last few years in our house. I must admit that my husband is the one that makes this. He is a big fan of brussell sprouts and he likes to take what is left over in a lunch box to eat at work the next day. This recipe will encourage my youngest son to eat brussel sprouts too.

  • snackbaby on July 16, 2023

    i was not such a big fan of this. cutting the sprouts is a bit of an annoying task, and I did not really enjoy the topping of raw sprouts either. I suppose for my the strength in nasi goreng is just being able to use whatever you have left in the fridge and so this felt needlessly fussy.

  • aeybkme on May 29, 2023

    Really tasty, I really liked the raw sprouts on top.

  • JessicaRFisher on February 11, 2023

    Really enjoyed this. The marinated sprouts are delicious for crunch and a hit of different flavour. I'd ease back on the sesame oil next time; personal preference and the fact our oil is probably not great quality.

  • joelle on November 05, 2022

    I didn't make the marinated Brussels sprouts, but even without them, this was a delicious, flavorful dish. I reduced the amount of rice a little, and served it with a fried egg on top. Yum.

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