Late night pepperoni & pea rice

Late night pepperoni & pea rice

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(3 ratings)

Ready in 25-35 minutes

Easy

Serves 1
Great for an emergency meal as the ingredients of this spicy sausage recipe are likely to be in your cupboard

Nutrition and extra info

Nutrition:

  • kcal668
  • fat26g
  • saturates6g
  • carbs94g
  • sugars0g
  • fibre2g
  • protein21g
  • salt3.62g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp small onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

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Comments, questions and tips

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Comments (5)

Jack_Elliott's picture

Been making this for years. Personally make it with pepperoni as this gives off a lot of oil which the rice absorbs and gives a beautiful taste to the rice. I was taught to make it at school and it has never looked like the picture at the top, it should be bound together by the egg, which is the point of using the egg! I usually make a slightly bigger pot than the recipe suggests and make 2 decent sized lunches out of it. Brilliant student food :)

beckylpriestley's picture
3

It's good for a simple meal after a long day out but not the best. The flavours were ok but the chorizo was strong so it did over power other flavours a bit. I agree with the others that the portion was huge and it was wet and sticky, I think the egg bonded it together. Would possibly try again but I'm not in a hurry to do so!

splodgemeister's picture
1

I think I must have done something terribly wrong! The end product was sloppy and sticky - nothing like the picture where all the grains of rice appear dry and perfectly seperated. It didn't taste too bad but I agree with piddymonkey, it was a bit sickly and the portion was huge. I may try this again but but wouldn't rush to do it anytime soon!

evenstar's picture
4

I didnt have any peas so I used sweetcorn instead and this was very nice - it made a huge bowlful too! Very good for a quick, easy and tasty meal when you're on your own.

piddymonkey's picture

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.

Questions (0)

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Tips (2)

carolhowells's picture

i would sugest cooking the egg seperately then adding it to the rice

Jack_Elliott's picture

Use thin sliced pepperoni like you get on a pizza for added flavour, the fat seeps out when cooked and is absorbed by the rice when added.

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