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.