Ingredients
| 2 tablespoons plain oil or peanut oil | |
| 2 onions, finely sliced | |
| 1¼ cups long grain rice | |
| 4 cloves garlic, crushed | |
| 2 tablespoons soy sauce | |
| 1 tablespoon Shaoxing rice wine | |
| ¼ savoy cabbage (about 3 cups), thinly sliced | |
| ½ cup kimchi, chopped | |
| 425ml chicken or vegetable stock | |
| 150g (4 rashers) streaky bacon | |
| 500g pork mince | |
| ½ cup fresh breadcrumbs | |
| 1 small egg, beaten | |
| 2 teaspoons brown sugar | |
| 1 teaspoon smoked paprika | |
| 1 cup frozen peas | |
| 200g choy sum leaves, finely sliced | |
| 4 spring onions, sliced | |
| 2 teaspoons sesame oil | |
| chilli oil, to serve |
This is a bit of a mashup of cuisines. The sweet, paprika-spiked Filipino longganisa-inspired skinless sausage makes an easy homemade sausage and cooks nicely atop a cabbage and kimchi fried rice adding extra flavour. I have used choy sum leaves, but you can use bok choy leaves and add some of the finely chopped stems to the rice along with the cabbage.
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Instructions
| 1. | Heat the oven to 200℃. |
| 2. | Put the oil and onions into a roasting tray (mine is 30cm x 22cm) and sprinkle with a little salt. |
| 3. | Mix, then cook for 20 minutes, stirring every 5 minutes (you want the onion to be going golden brown). |
| 4. | Add the rice, 2 cloves garlic, 1 tablespoon soy sauce, the Shaoxing rice wine, cabbage, kimchi and stock. |
| 5. | Mix all together then spread out into an even layer. |
| 6. | Lay the bacon rashers on top, cover the dish tightly with foil and bake for 30 minutes while you make the sausages. |
| 7. | Put the mince, breadcrumbs, egg, sugar, paprika, 2 cloves garlic and 1 tablespoon soy sauce in a bowl and mix well with your hands. |
| 8. | Divide into eight portions, shape into sausages and set aside. |
| 9. | Remove the rice from the oven and uncover. |
| 10. | Remove the bacon and give the rice a good stir. |
| 11. | Nestle the sausages into the rice, add the bacon back on top and bake, uncovered, for 15 minutes. |
| 12. | Take out of the oven and set the sausages aside. |
| 13. | Chop the bacon and stir it through the rice along with the peas, choy sum, spring onions and sesame oil, then cover again and bake for 5 minutes. |
| 14. | Serve the rice along with the sausages and some chilli oil if liked. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles