Step 1

If you don’t have kecap manis, approximate it by stirring together  3 Tbsp. agave nectar     and  1 Tbsp. dark soy sauce   (dark soy has a much deeper molasses flavor than normal soy) in a small bowl. Set agave mixture aside.

Step 2

Bring 2½ cups water to a boil in an electric kettle, teapot, or saucepan. Place 1¾ cups jasmine rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer rice to a medium saucepan, then pour in boiling water and return to a boil. Cover pan and reduce heat to as low as possible; cook 15 minutes. Remove from heat and let steam while you prepare the brussels sprouts.

Step 3

Trim bottoms and remove any tough or wilty outer leaves from 1¾ lb. brussels sprouts. Using a chef’s knife, slice sprouts as thinly as possible. (Alternatively, you can use a food processor fitted with shredding disk.) Chop 1 medium red onion, crush 4 garlic cloves under the flat side of your knife, and finely chop 3 red or green Thai chiles (remove ribs and seeds first if you prefer less heat).

Step 4

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Cook onion, stirring, until starting to soften, about 5 minutes. Add garlic and two thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

Step 5

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 2 Tbsp. tomato paste, 2 Tbsp. kecap manis or reserved agave mixture, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 Tbsp. soy sauce, and 1 Tbsp. white wine vinegar or apple cider vinegar and cook, stirring often, 5 minutes; remove from heat.

Step 6

Add 2 Tbsp. toasted sesame oil, 1 tsp. sugar, remaining chopped chiles, and remaining 1 Tbsp. soy sauce, and remaining 1 Tbsp. white wine vinegar or apple cider vinegar to reserved raw brussels sprouts and toss well to coat. Taste and add more vinegar if you want more zing.

Step 7

To finish nasi goreng, return 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.