LATE NIGHT PEPPERONI & PEA RICE
Great for an emergency meal as the ingredients of this spicy sausage recipe are likely to be in your cupboard
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Turn the heat down until the liquid is gently bubbling, put a lid on the pan and cook for 15 minutes, stirring occasionally.
- 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.
Nutrition Facts : Calories 668 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 94 grams carbohydrates, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.62 milligram of sodium
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