Festival Recipe
Hangover Rice
Recipe by James Kavanagh and William Murray
- Serves4
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 local organic eggs
- Vegetable oil
- Sea salt and black pepper
- 100ml good chicken stock
Method
- 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.
- 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.
- 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 over the slices spring onions and serve.
