This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.
It’s a flavourful but simple meal that pays homage to the classic English breakfast, but with Cantonese street-food influences and an addictive sweet and salty soy sauce that is drizzled on top.
PREP 10 minutes
COOK 30 minutes
SERVES 2
INGREDIENTS
- 200g jasmine rice
- 3 British pork sausages
- 2 tbsp vegetable oil
- 2 rashers of streaky bacon, chopped into 1cm pieces
- 1 garlic clove, very finely chopped
- 1 tsp tomato purée
- 1 tbsp sriracha
- 1 large tomato, diced
- 200ml water
- 2 banana shallots, thinly sliced
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 1 spring onion, thinly sliced
- 2 tbsp sesame seeds
- small bunch of chives,thinly sliced
- 1 tbsp chilli oil
- freshly ground black pepper, to taste
METHOD
- Put the rice into a bowl and cover with cold water. Rinse the rice and then pour out the water. Repeat this twice, or until the water is clear, then drain.
- Squeeze the meat out of the sausage casings and then form into small meatballs and set aside.
- Heat 1 tablespoon of the vegetable oil in a lidded saucepan over a medium heat for 1 minute, then add the sausage meatballs to the pan and fry for 3–5 minutes until golden and crisp, stirring occasionally. Once golden, remove from the pan onto a plate and set aside.
- Add the remaining oil to the pan along with the sliced bacon and shallots and fry for 2 minutes, or until slightly golden and crispy, then add the garlic and fry for 30 seconds. Add the tomato purée and sriracha and cook for a further 30 seconds, or until the oil starts to turn a reddish hue. Add the drained rice and diced tomato and stir a minute. Add a few cracks of black pepper and then pour in the water, give it a stir and turn the heat to high. Put the lid on and bring to the boil. Once boiling, lower the heat to the lowest setting and cook for 18 minutes.
- Meanwhile, combine the dark and light soy sauce, oyster sauce, sugar and sesame oil in a small bowl. Stir until the sugar has dissolved and then set aside.
- Once the rice has cooked, remove it from the heat and add the spring onion and half the sesame seeds. Gently fold the rice using a wooden spoon, making sure not to break up the grains.
- Spread the rice onto plates, then top with the crispy sausage, chives and the remaining sesame seeds. Drizzle with the sauce and some of your favourite chilli oil.
TIP
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