Ingredients

• 175g/6 oz basmati rice

• 15ml/1 tbsp sunflower oil

• 1 small onion, chopped

• 1 red pepper, finely chopped

• 350ml/12 fl oz hot vegetable stock

• 2 eggs

• 25g/1 oz salted peanuts

• 15ml/1 tbsp soy sauce

• salt and ground black pepper

• fresh parsley sprigs, to garnish

Serves 2

Method:

1. Wash the rice several times under cold running water. Drain thoroughly.

2. Heat half the oil in a large frying pan and fry the onion and red pepper for 2-3 minutes, then stir in the rice and stock. Bring to the boil and cook for 10 minutes until the rice is tender.

3. Meanwhile, beat the eggs lightly and season to taste with salt and pepper. Heat the remaining oil in a second  large frying pan.

4. Pour in the eggs and tilt the pan to cover the base thinly. Cook the omelet for 1 minute, then flip it over and cook the other side for 1 minute.

5. Slide the omelet on to a clean board and roll it up tightly. Cut the omelet roll into eight slices.

6. Stir the peanuts and the soy sauce into the pilaf and add pepper to taste. Turn the pilaf into a serving dish, then arrange the omelet rolls on top and garnish with the parsley. Serve at once.