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.