Hangover rice

Recipe by:

This is a ‘dirty’ rice dish we came up with when very hungover one afternoon. It is a sort of raid-the-fridge type recipe that turned out to be an absolute winner

Hangover rice

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Main

Method

  1. Place a large casserole or frying pan on a medium-high heat. Add the sausage meat to the pan along with a little oil. Fry for a minute or two allowing the fat in the sausage meat to melt out. Add the onion to the pan and cook until starting to soften (around two minutes) and then add the celery, green pepper, green chilli and garlic. Cook for 5-6 minutes.

  2. Add the rice to the pan and stir into the fat and other ingredients until everything is well combined and the rice is starting to stick to the pan. Add the chicken stock and keep stirring everything around the pan until the stock all but evaporates.

  3. Remove from the heat and leave aside. In a separate frying pan, fry two eggs in a little vegetable oil so that they are nice and crispy on the bottom with lovely runny yolks. Season the yolks with sea salt and black pepper. Divide the rice between two bowls and top with fried eggs. Scatter slices of spring onions over the dishes and serve.

    Picture: Bríd O'Donovan

Ingredients

  • Small bunch of spring onions, thinly sliced

  • 8 spicy sausages, skins removed

  • 1 green pepper, deseeded and cut into thin strips

  • 1 stick of celery, finely diced

  • 3 cloves of garlic, finely chopped

  • 1 green chilli, deseeded and finely chopped

  • 1 medium onion, finely chopped

  • 400g leftover rice

  • 2 organic eggs

  • Vegetable oil

  • Sea salt and black pepper

  • 100ml good chicken stock

Method

  1. Place a large casserole or frying pan on a medium-high heat. Add the sausage meat to the pan along with a little oil. Fry for a minute or two allowing the fat in the sausage meat to melt out. Add the onion to the pan and cook until starting to soften (around two minutes) and then add the celery, green pepper, green chilli and garlic. Cook for 5-6 minutes.

  2. Add the rice to the pan and stir into the fat and other ingredients until everything is well combined and the rice is starting to stick to the pan. Add the chicken stock and keep stirring everything around the pan until the stock all but evaporates.

  3. Remove from the heat and leave aside. In a separate frying pan, fry two eggs in a little vegetable oil so that they are nice and crispy on the bottom with lovely runny yolks. Season the yolks with sea salt and black pepper. Divide the rice between two bowls and top with fried eggs. Scatter slices of spring onions over the dishes and serve.

    Picture: Bríd O'Donovan

Execution Time: 0.27 s