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Nutrition: per serving

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

Recipe from Good Food magazine, October 2003

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Comments, questions and tips (7)

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Overall rating

A star rating of 2.6 out of 5.3 ratings

carolhowells

tip

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

Jack_Elliott-2

tip

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.

Jack_Elliott-2

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…

beckylpriestley

A star rating of 3 out of 5.

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…

splodgemeister

A star rating of 1 out of 5.

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…

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