FRAGRANT RICE WITH SAUSAGE, EGG AND CRISPY ONIONS
This is an easy beginners recipe and ideal for student food. It is a one pot meal to satisfy even the hungriest of students, or anyone else for that matter. The quantities given will feed about eight hungry people, but can be scaled down quite easily. Follow the rice cooking guideline below, for quantities.
You will need a heavy bottomed saucepan (so the rice doesn’t stick) and it is worth seeking out the crispy shallots (in tubs in the supermarket) as they add extra flavour and texture. We used Tilda Fragrant Jasmine Rice which is available in all the supermarkets, and used an absorbtion method of cooking to obtain a subtly fragrant taste and slightly sticky texture. Vegetarians can enjoy this meal too, by serving themselves some rice, before the sausages are added, and possibly adding some more veg. It is a great fusion of flavours, matching eastern influences of fragrant rice, soy and coriander with the very British bangers and eggs.
- 2 x 250g packet of cocktail sausages (use as best quality as you can. we used Sainsburys, Ultimate Outdoor bred, Taste the difference)
- 1 x 480g packet frozen garden peas
- 2 cups Tilda Fragrant Jasmine Rice
- 2 x large free range eggs
- 1 x 100g tub crispy onions
- 1 x 31g packet coriander, roughly chopped
- soy sauce, to taste
- Heat the oven to 180’C.
- Cut up the sausages and place in a roasting pan. Cook for approx 25 minutes, until well browned.
- About 15 minutes before the sausages are due to be ready, start the rice.
- Bring a pan of water to the boil and cook the peas for about 3 minutes. Remove from the heat, drain and refresh under cold running water.
- Place the rice and water into the pan and put onto a low heat. We used 2 cups of dry rice to four cups of water. Simmer on a low heat for 10 minutes. Lift the lid and crack the two eggs on top of the rice.
- Replace the lid and leave to stand for 5 minutes.
- At this point you can add the sausages, the peas, and a splash of soy sauce and give a good stir with a fork.
- Add the crispy onions, another splash of soy and the chopped coriander.
- Spoon into bowls and enjoy
NOTES: HOW TO COOK JASMINE RICE
The method we used is where the rice is cooked with a measured amount of water in a covered pan. The rice absorbs the water completely and is not drained. Place 250g/300ml (for 4 servings) of rice in a medium pan. Measure in cold water (1 measure dry rice : 2 measures water). The water to rice ratio can be altered to obtain the required rice texture. Bring to the boil, stir then cover and turn the heat to ‘low’. This will take 10 minutes and try to resist lifting the lid to peek. At the end of the cooking time, remove the pan from the heat, still covered, and stand for 5 minutes. The surface of the rice will have small holes in it, this is quite normal and it should be fluffed with a fork before serving.
This can also be enjoyed with a drizzle of chilli oil or some peri peri sauce
Serves approx 6-8
Cost approx £11