Late night pepperoni & pea rice

Contains pork – recipe is for non-Muslims only
Great for an emergency meal as the ingredients of this spicy sausage recipe are likely to be in your cupboard

  • Ready in 25-35 minutes
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 668
  • fat 26g
  • saturates 6g
  • carbs 94g
  • sugars 0g
  • fibre 2g
  • protein 21g
  • salt 3.62g


  • 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


  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.

Suggested recipes from this collection...