Rinse the rice well and drain. Place in a small saucepan with a tight fitting lid. Cover with fresh water to about twice its depth and bring to the boil. Lower the heat to a bare simmer and cook for 15 minutes. Turn the heat off, but leave to steam with the lid on for a further 10 minutes.
125 g short grain brown rice
Whilst the rice is cooking, cook the sprouts in a pan of salted water for about 5 minutes until barely tender. Drain, refresh in cold water, then drain again. If the sprouts are small, keep them whole, otherwise half or even quarter them if they are particularly large.
300 g Brussels Sprouts
Heat the oil in a large frying pan (or wok if you have one) over a moderate heat.
1 tbsp sesame oil
Add the chilli, garlic and ginger and stir-fry for 30 seconds. Add the sprouts and tofu and stir-fry for a couple of minutes. Add the sesame seeds and stir-fry for another minute. When everything is hot and slightly coloured add the teriyaki sauce. Stir, heat through and serve.
1 red chilli, 1 clove garlic, thumb size knob root ginger, 200 g tofu, 1 tsp white sesame seeds, 4 tbsp teriyaki sauce
Pour the toasted sesame oil into the rice and fork through.
1 tsp toasted sesame oil*
Divide the rice between two bowls, spoon in the teriyaki sprouts and tofu, then sprinkle with black sesame seeds and nori flakes. Eat with chopsticks if you dare.
1 tsp black sesame seeds, nori flakes for sprinkling
Notes
If the rice hasn't been soaked or only soaked for a short while, it will need longer to cook.No sesame oil? Replace it with a neutral cooking oil of your choice.Replace the sprouts with chopped greens of your choice. Pak Choi is a good option.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.