Another interesting way to prepare rice. This works well with white (polished) Basmati rice. This makes for a nice light lunch or dinner, which can be quickly prepared, or can be used to accompany asian or chinese-style dishes.

Put a cup of washed white rice in a large saucepan which has a tightly-fitting lid. Add two-and-a-quarter cups of cold water. (The ratio of rice to water is critical!) Also add a pinch of salt. Optionally, add a couple of green cardamom pods. Also, you might consider adding a handful of frozen peas or sweetcorn to the rice.

Bring to the boil uncovered, stiring occasionally to prevent the rice from sticking. Once boiling nicely, turn off the heat, fit the lid, and leave it alone for at least fifteen minutes.

Meanwhile, put three tablespoons of vegetable oil to a large frying pan. Finely slice a large onion, and cook gently in the oil. I like to add a couple of rashers of streaky bacon, cut into small pieces (use kitchen scissors!). Alternatively, add a couple of ounces of cubed pancetta.

Optionally, add a clove of garlic, finely chopped or crushed, and a finely-chopped medium-strength red chilli.

Once both rice and onions are cooked, drain the rice (there should be very little water left in the saucepan!) and rince with boiling water. Remove the cardamoms (if used) and return the rinced rice to the saucepan. Add the onion, bacon, etc. from the frying pan to the saucepan, and stir in well.

Then, quickly scramble an egg in the remaining oil in the frying pan - break up the yolk and stir to get the egg cooked through. Add the egg to the rice and stir gently to distribute bits of cooked egg throughout the rice. Finally, add a little freshly-ground black pepper and a couple of tablespoons of soy sauce.

Spoon into a couple of bowls and serve immediately with extra soy sauce at the table.