- 2 medium onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp vegetable oil, plus extra to fry the eggs
- 400g basmati rice, well rinsed
- 12 cocktail sausages, or 6 chipolatas twisted, then snipped in half
- 6 rashers dry-cured streaky bacon, cut into bite-size pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 140g chestnut mushroom, halved
- 2 red or green chillies, deseeded
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 3 garlic cloves, bashed flat to remove the skin
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 20g pack coriander
- soy sauce and chilli sauce, to serve
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
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