Delicious, gluten-free, nut-free and lactose-free vegetarian pepperoni and pea rice lunch made with Italian sausage, long grain rice, frozen peas and eggs.
Special diets: Vegetarian | gluten-free | nuts-free | lactose-free |
️Allergens: eggs | not vegan | soy |
⏱ 39 mins – easy
🍽 1 servings – 60971 kcal per serving
|
Serving
0g |
Fat
161g |
Sat. fat
37g |
Sodium
13040mg |
|
Carbs
12912g |
Fibers
753g |
Sugars
575g |
Proteins
1667g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 1 tbsp olive oil
- 1 half onion
- 3 vegetarian sausages
- 75 long grain rice
- 1 vegetable broth cubes
- 50 frozen peas
- 1 egg
TOOLS
- 1 knife
- 1 saucepan
- 1 lid
- 1 kettle
- 1 whisk
- 1 serving bowl
- 1 wooden spoon
- 1 bowl
STEPS
Slice the vegetarian sausages. Peel and chop the onion.
Put 1 cup of water in a kettle and boil the water for 3 minutes. Then turn off the kettle.
Drizzle olive oil over a saucepan and turn on the heat. Add the chopped onions and stir-fry with a wooden spoon for 5 minutes. Add the vegetarian sausage slices and cook for 2 minutes. Then add the long grain rice, boiled water, and vegetable broth cube and stir-fry with a wooden spoon for 2 minutes. Cover with a lid and cook over low heat for 15 minutes. Then remove the lid and add the frozen peas. Cover again with the lid and cook for another 5 minutes.
Crack the egg into a bowl. Sprinkle with salt and black pepper and whisk for 2 minutes to get an egg mixture.
Remove the lid from the saucepan and add the egg mixture. Stir-fry with a wooden spoon over high heat for 2 minutes. Then remove from the heat and transfer to a serving bowl.
It’s ready to be served !
