Heat oven to 180C/160C fan/gas 4.
Thinly slice half an onion, toss with 1 tsp
oil on a baking tray, then cook in the oven
for 15 mins, turning once, until golden
and starting to crisp. Meanwhile, put the
rice into a large pan with enough water
to cover by a fingertip. Bring to the boil,
stir once, then cover and simmer for 10
mins. Take off the heat, leave covered for
10 mins, then fluff up with a fork.
While the rice and onion cook, add 1 tsp
oil to a frying pan. Fry the sausages for
a couple of mins. Now tip in the bacon
and sizzle for another 5-7 mins until the
bacon is golden and sausages cooked.
Tip into a big dish. Fry the mushrooms for
3 mins until golden, then tip in with the
bacon and sausage. Wipe out the pan.
Put the chillies, garlic, remaining onions
and 1 tbsp oil into a small food processor,
then whizz to a paste. The paste can be
made up to 1 month ahead and frozen.
Gently fry the paste for about 3 mins
until fragrant, stirring. Tip in the rice,
stir well, then fold in the meat and the
mushrooms. Add a splash of water and
stir everything together. Tip into the dish,
cover, then keep warm in the oven while
you fry the eggs.
Wipe the pan, then heat a thin layer of
oil over a low heat and crack in however
many eggs the pan can hold. Gently fry,
spooning over some of the hot oil now
and again, until cooked to your liking.
Take the dish out of the oven. Roughly
chop the coriander and fork it through
the rice with a splash of soy, then spoon
onto plates. Top each with an egg, then
splash with more soy and chilli sauce to
taste. Scatter over the crisp onions