Bangers and Tomato Rice
Start the morning right with this satisfying tomato rice cooked with bacon, garlic and sriracha and served with sausage meatballs.
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Introduction
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.
Ingredients
| 200g | jasmine rice |
| 3 | British pork sausages |
| 2 tbsp | vegetable oil |
| 2 rashers of | streaky bacon, chopped into 1cm pieces |
| 2 | banana shallots, thinly sliced |
| 1 | garlic clove, very finely chopped |
| 1 tsp | tomato purée |
| 1 tbsp | sriracha |
| 1 large | tomato, diced |
| 200ml | water |
| 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 |
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 turns 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: Simply seasoned pork sausages work great in this, but you can use any type – caramelised onion sausages would work well.
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