Late night pepperoni & pea rice

Ingredients

• 1 tbsp olive oil 
• 0.5 tsp onion chopped
• 1 handful sausage such as pepperoni or chorizo
• 0.5  rice long grain
• 1  chicken stock cube 
• 0.5  peas frozen
• 1 medium eggs 

Equipment

• bowl
• frying pan

Directions

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 its 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.