Whip up a nutritious family dinner in just 20 minutes with this easy rice and sausage dish with peppers and peas - top with fried eggs
- 6 chorizo-style cooking sausages
- 100g frozen chopped onions (see tip, bottom left)
- 2 peppers, sliced (any colours will do)
- 3 garlic cloves, crushed
- 2 tbsp Cajun spice mix (we like Bart)
- 2 x 200g bags frozen cooked short-grain rice
- 1 tbsp vegetable oil
- 4 eggs
- 200g frozen peas
MethodSqueeze the sausagemeat into the pan in small, meatball-sized chunks. Fry for 2 mins until their oil leaks into the pan, then push to one side and add the onions and peppers. Cook for a few mins until the onions have defrosted and softened, then stir in the garlic and Cajun spice mix. After 1 min, add the frozen rice, season and stir, then cover with a lid and cook for 2 mins until totally defrosted.
- 500g baby new potato
- 2 onions, sliced
- 2 red peppers, deseeded and cut into strips
- 200g cooking chorizo, sliced
- 4 eggs
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
- 250g basmati rice
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and shredded
- 2 eggs, beaten
- 200g frozen pea
- 1 bunch spring onions, finely sliced
- 285g pack cooked small prawns
- 1 tbsp soy sauce, plus extra for serving, if you like
- Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
- Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs – making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.
- 2 plump kippers, about 650g/1lb 7oz total weight
- 2 tsp whole coriander seeds
- 2 tsp whole cumin seed
- ½ tsp black peppercorns
- seeds from 2-3 cardamom pods
- a good pinch of saffron threads or ¼ tsp turmeric
- 1 dried red chilli or 1 tsp crushed chilli flakes
- 2 tbsp olive oil
- 50g butter
- 1 medium onion, chopped
- 225g basmati rice
- 600ml fish stock or water
- 1-2 tbsp chopped fresh coriander
- 4 eggs
- Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
- Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
- Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
- Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.