Sticky, Charred Sprout Fried Rice with Seared Steak

As regular readers will know, I absolutely love sprouts - I adore all brassicas to be honest! - so I try to eat them in lots of different ways at this time of year whilst they're bang in season. One of the best ways to enjoy them, for me, is to fry them over a high heat until they're slightly charred and starting to get sticky around the edges - they become almost sweet like little jewels of flavour.

The rest of this dish is really easy and uses up things you most likely have in your cupboards already - soy sauce, sweet chilli sauce and vinegar (rice wine is best but white wine or red wine or even sherry vinegars will also work). Add in a little garlic and ginger together with some spring onions and you have yourself a party! I topped mine with slices of seared steak but you could use fish or chicken or even just enjoy the rice on its own...

Sticky, Charred Sprout Fried Rice with Seared Steak

Serves 2

oil 

150g sliced brussels sprouts 

300g steak

4 sliced spring onions 

1 crushed garlic clove 

2 tsp grated fresh ginger 

250g pouch of steamed basmati rice 

3 tbsp rice wine vinegar 

1 tbsp soy sauce 

2 tbsp sweet chilli sauce

Togarashi seasoning (optional)

Heat a teaspoon of oil in a frying pan over a high heat, then add the sliced brussels sprouts and cook until softened and charred. Remove with a slotted spoon, then add the spring onions, garlic and ginger. Stir-fry for a few minutes, without letting the garlic and ginger burn. Stir in the basmati rice and stir-fry for another 5 minutes until the rice is warmed through. 

Meanwhile, rub the steak with a teaspoon of oil and season with salt. Heat a griddle or frying pan over a high heat. Once smoking, add the steak and cook for 4 minutes each side (or until cooked to your liking). Remove and wrap in tin foil to rest.

Pour the rice wine vinegar, soy sauce and sweet chilli sauce into the rice mixture, stir, then bubble for 2 minutes. Return the charred sprouts to the pan and toss well to coat. Slice the cooked and rested steak into thick slices. Divide the rice between 2 bowls, top with the steak slices and sprinkle with a little Togarashi seasoning to serve, if you like.