Spicy Fry-up Rice

Name: Spicy Fry-up Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Malaysian
Ingredients: 2 medium onions; 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 ½; 6 rashers dry-cured streaky bacon , cut into bite-size pieces; 140g chestnut mushrooms , halved; 2 red or green chillies , deseeded; 3 garlic cloves , bashed flat to remove the skin; 6 eggs; 20g pack coriander; to serve soy sauce and chilli sauce,

Over a year ago 4,398 views

Prep: 15 mins

Cook: 25 mins

Serves: 6

Malaysian Brunch

Ingredients

2 medium onions
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 ½
6 rashers dry-cured streaky bacon , cut into bite-size pieces
140g chestnut mushrooms , halved
2 red or green chillies , deseeded
3 garlic cloves , bashed flat to remove the skin
6 eggs
20g pack coriander
to serve soy sauce and chilli sauce,

Accompaniment

Description

Great for brunch, this fragrant, spicy dish is an anglicised version of Nasi goreng, a rice dish eaten for breakfast across Malaysia and Indonesia.

Method

1
1. Heat oven to 180c/160c fan/ gas 4. Thinly slice half an onion, toss with 1 tsp oil on baking tray, coo1 Heat oven to 180c/160c fan/ gas 4. Thinly slice half an onion, toss with 1 tsp oil on baking tray, cook in oven for 15 minutes, turning once, until golden and starting to crisp. Meanwhile, put rice into large pan with enough water to cover by a fingertip. Bring to boil, stir once, cover and simmer for ten minutes. Take off heat, leave covered for ten minutes, then fluff with a fork.

2. While rice and onion cook, add 1 tsp oil to a frying pan. Fry sausages for couple of minutes. Tip in bacon and sizzle for five to seven minutes until bacon is golden and sausages cooked. Tip into big dish. Fry mushrooms for three minutes until golden, tip in with bacon and sausage. Wipe out pan.

3. Put chillies, garlic, remaining onions and 1 tbsp oil into food processor, then whiz to paste. Gently fry paste for three minutes until fragrant, stirring. Tip in rice, stir well, then fold in meat and mushrooms. Add splash of water and stir everything together. Tip into dish, cover and keep warm in oven.

4. Wipe pan, then heat thin layer of oil over low heat and crack in as many eggs as pan can hold. Gently fry, spooning over hot oil. Take dish out of oven. Roughly chop coriander and fork through rice with splash of soy, then spoon onto plates. Top each with an egg, then splash with more soy and chilli sauce to taste. Scatter over crisp onions.