Late night pepperoni & pea rice

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1. Heat the oil in a medium pan with a lid, add the onion and fry for 5 minutes until softened. Tip in the sausage and sizzle for a few minutes until it's browned and a bit crispy round the edges.
2. Now add the rice and give everything a good stir. Boil the kettle and pour a mug of boiling water into the pan. Crumble in your stock cube and stir to dissolve completely.
3. Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
4. Stir in the peas, put the lid back on and cook for a further 5 minutes. Beat the egg with a little salt and pepper. Turn the heat up under the rice pan, drop in the egg and stir quickly until the egg has just set. Pile the steaming rice into a bowl and tuck in.

668 kcalories, protein 21g, carbohydrate 94g, fat 26 g, saturated fat 6g, fibre 2g, salt 3.62 g

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• piddymonkey

  13 June 2008

  piddymonkey commented on this recipe

  This was quick to make and very simple but the end result wasn't fantastic. It was very sickly after a while and made loads! Maybe better as a side dish.

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Ingredients

• 1 tbsp olive oil
• ½ tsp small onion , chopped
• handful of spicy sausage chunks, such as pepperoni or chorizo
• ½ mug of long grain rice
• 1 veggie or chicken stock cube
• ½ mug of frozen peas
• 1 medium egg

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Serves 1

Preperation and cooking times

Ingredients

• 1 tbsp olive oil
• ½ tsp small onion , chopped
• handful of spicy sausage chunks, such as pepperoni or chorizo
• ½ mug of long grain rice
• 1 veggie or chicken stock cube
• ½ mug of frozen peas
• 1 medium egg

668 kcalories, protein 21g, carbohydrate 94g, fat 26 g, saturated fat 6g, fibre 2g, salt 3.62 g

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