Full Breakfast Fried Rice
by Tim Anderson
"Fried rice is a great ‘fridge clear-out’ dish because it can take almost anything. In this case, It takes key elements of a fry-up to make a fantastic breakfast-for-dinner. Or an actual breakfast. Or lunch!" - An original Tim Anderson recipe 😁
Method
Based on 4 servings, adjust as needed.
Step 1
Cook the short-grain Japanese rice according to the packet instructions. Drain and leave to cool. This can be done a day or 2 ahead if you wish.
Step 2
Break up the sausage meat using your hands, slice the mushrooms, spring onions and the garlic and chop the tomatoes.
Step 3
Use half of the sesame oil to grease 4 small ramekins or sauce pots (if making 4 portions). Separate 4 of the eggs (if making 4 portions) and carefully transfer the yolks into the oiled dishes. Beat the egg whites with the remaining 2 eggs (if cooking 4 portions) along with a generous pinch of salt and sugar.
Step 4
Add the vegetable oil to a large non-stick or well-seasoned frying pan or wok and set over medium heat. Lay the bacon in the pan and cook until crisp, then remove from the pan and set aside to cool. Add the sausage meat and mushrooms to the pan and saute until cooked through and lightly browned (about 6-8 minutes), then add the white part of the spring onions and the garlic and continue to cook until both have softened.
Step 5
Tip the cooked rice into the pan along with a splash of water, and break up the rice with a spatula, mixing the sausage and mushrooms through the rice as you go. Add the remaining sesame oil along with the soy sauce and brown sauce and stir well. Push everything to the sides of the pan so you have a ‘donut’ of fried rice along the edges with a hole in the middle. Pour the beaten, seasoned egg mixture into the centre of the pan and scramble for a few minutes until set.
Step 6
Fold the now scrambled egg through the rice and stir in the chopped tomato and white pepper. Remove from heat, taste, and adjust seasoning with more pepper and soy sauce, if you like.
Step 7
To serve, scoop into shallow dishes and garnish each serving with a egg yolk from the ramakin dishes, the cooked streaky bacon (which you can chop up if you wish) and the green parts of the spring onion.
- Ingredients
- Based on 4 servings
-
300g Japanese Or Similar Short Grain Rice, or use precooked 1x Yutaka Sushi Rice 500g -
120g Mushrooms, sliced 1x Sainsbury's Chestnut Closed Cup Vitamin D Mushrooms 300g -
2 tsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
6 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
0.5 tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
2 tbsp Soy Sauce, or more to taste 1x Sainsbury's Light Soy Sauce 150ml -
2 tbsp Brown Sauce 1x Stamford Street Co. Brown Sauce 450g -
1.5tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
4 rashers Smoked Streaky Bacon 1x Sainsbury's Smoked Streaky Bacon Rashers x14 300g -
150g Sausage Meat, or use the same weight in sausages (casing removed), crumbled 1x Sainsbury's Butcher's Choice British Pork Sausagemeat 400g -
4 Spring Onions, divided into white and green parts and thinly sliced 1x Sainsbury's Spring Onions Bunch 100g -
4 Cloves Garlic, peeled and thinly sliced 1x Sainsbury's Garlic -
1 tsp White Pepper 1x Sainsbury's Ground White Pepper 44g -
2 Tomatoes, cored and diced 2x Sainsbury's Tomatoes Loose -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g