Step 1:
1. place the rice in a microwavable bowl and add boiling water. Step 2:
2. Stir in 2 chicken stock cubes and a teaspoon of curry paste until disolved. Step 3:
3. cook in the microwave for about 10 minutes (depending on the quantity of rice – more than 2 portions will take up to 15 minutes). Step 4:
4. peel and chop the onions into thin rings. Step 5:
5. season the onions with salt and pepper and add 2 tablespoons of cumin seeds. Step 6:
6. fry in a little oil until brown (but not burnt!). The onions should cook down and reduce in size by about half. Step 7:
*Tip* Do not begin the next stage until the rice and onions are cooked. Step 8:
3. heat up a dash of oil in a large pan (non stick works best as you wont need to use as much oil), add the egg whites and cook as you would scrambled eggs. Step 9:
4. Add the rice and stir so that the egg is spread evenly throughout the rice. Step 10:
5. crumble in 2 chicken stock cubes and add curry powder to taste. Step 11:
6. Add the peas stir them into the rice for about 2 minutes until they are defrosted. Step 12:
7. Lastly, stir in the cooked onions. Step 13:
8. Serve and enjoy! Step 14:
*Tip* this is a great side dish and tastes fab with a curry (try my slow cooked beef curry recipe) but you can also add in cooked chicken, beef, pork, prawns or crayfish for an easy main course. 