Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan and reduce the heat to low then simmer over low heat, without removing the lid, for 10 minutes.
Turn off the heat and let the rice sit, keeping the lid on, for 20 more minutes.
BRUSSELS SPROUTS:
Preheat the oven to 400°F.
Cut the ends off the brussels sprouts and remove the outer leaves then cut the brussels sprouts in half lengthwise.
Add the brussels sprouts to a bowl with the peanut oil, 1/4 tsp salt, and 1/4 tsp black pepper and toss to coat.
Place the sprouts in a single layer on a rimmed baking sheet then roast in the preheated oven until lightly browned, about 15 minutes.
Transfer the sprouts to a large bowl and set aside.
Add the soy sauce, water, vinegar, honey, cornstarch, sesame oil, garlic, and crushed red pepper to a small saucepan over medium heat then cook, stirring often, until the sauce begins to bubble and thicken, about 4 minutes.
Pour the sauce into the bowl with the brussels sprouts and sprinkle on the peanuts and green onion then toss to combine.
Season with salt & pepper to taste then serve over the steamed rice.
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