2 cups brussels sprouts, sliced in half 1 cup sliced broccolini ¼ cup chopped scallions a bit of coconut oil, for the pan salt, pepper 1 cup (cooked) black rice ½ avocado, diced handful of fresh mint handful of sliced almonds handful of micro sprouts sprinkle of sesame seeds extra sriracha, for serving extra lime slices, for serving dressing: ¼ cup fish sauce (or soy sauce, to taste) 2 tablespoons orange juice 1 tablespoon lime juice 2 tablesooons rice wine vinegar 1 garlic clove, minced 1 tablespoon sugar (optional) 1 teaspoon sriracha (optional)

Whisk together dressing ingredients and set aside. (You can take a taste but remember that it might seem a little strong - it'll become more tame once it's on the brussels sprouts and everything else). Heat a large skillet over high heat. Add a few teaspoons of oil. When it starts to sizzle add the brussels sprouts, cut side down (or as many as you can get cut side down quickly), with a few pinches of salt. Don't touch them for a few minutes until the cut-side starts to turn golden brown (turn one over to check). Once they have a good sear, flip them over, add the broccolini and continue cooking until tender, but not mushy. At the very end, toss in the scallions. Transfer the vegetables to a large plate, let them cool slightly, then toss with a bit of the dressing. Taste and adjust seasonings. Toss the brussels sprouts & broccolini with the black rice, sliced avocado, mint, almonds, sprouts and sesame seeds. Taste & toss with more dressing. Serve warm, and with extra lime slices and more sriracha if you like.