Rice with salami, pepper and chilli recipe

  • Serves 4
  • 20 mins to prepare and 35 mins to cook
  • 480 calories / serving
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Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat ad reserve to one side, making sure you keep the lid on.

Heat the groundnut oil in a large wok over a moderate heat and stir fry the onion and garlic for 2-3 minutes. Add the salami and chilli at this point, then stir in the egg, moving it around the wok until it sets. Add the peas, stir well, then add the rice, stirring and folding all the time.

Season to taste with the soy sauce and black pepper before serving in bowls with chopsticks. Garnish with the coriander leaves and serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml groundnut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 3-4 slices salami, chopped
  • 150g frozen peas
  • 3 eggs, beaten
  • 1 red pepper, julienned
  • ½ red chilli, de-seeded and finely sliced
  • 50ml dark soy sauce
  • black pepper
  • coriander leaves, to garnish
  • For the rice

  • 250ml basmati rice (use a measuring jug), rinsed in several changes of cold water, then drained
  • 500ml boiling water
  • Energy 2005kj 480kcal 24%
  • Fat 20g 29%
  • Saturates 5g 25%
  • Sugars 8g 9%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 62g Protein 14.1g Fibre 4.6g


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