Honeyed almond figs
Simple, yet effective, and ready in only 3 minutes
Late night pepperoni & pea rice
- Preparation and cooking time
- Total time
- Ready in 25-35 minutes
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp olive oil
- ½ tsp small onionchopped
- handful of spicy sausagechunks, 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
Nutrition: per serving
- kcal668
- fat26g
- saturates6g
- carbs94g
- sugars0g
- fibre2g
- protein21g
- salt3.62g
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.
