Late night pepperoni & pea rice
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 1
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
Method
- STEP 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.
- STEP 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.
- STEP 3
Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
- STEP 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.
