Spicy Rice

This recipe is practically the same as my amazing fusilli recipe. If you haven't read that recipe yet, read it before you read this one, okay? :)



Ingredients
Long grain rice
1 Shallot
4-5 tablespoons of Dolmio ("spicy") pasta sauce (depending on how much pasta you're making)
African Yellow Pepper/Cameroon Pepper/Any really hot pepper you can get your hands on
Salt
1 Egg
Sunflower Oil


Method

• Pour as much rice as need into a pot, boil some water, pour it over the rice, turn the heat under the pot to max. and cook the rice for about 10 minutes (or until it's done)
• While the rice is cooking, cut up (could be in a regular or irregular shape) one shallot
• In a frying pan, pour in about a tablespoon to a tablespoon and a half of sunflower oil and before it gets hot, pour in the cut up shallots and a dash of salt (this will not only get the shallots cooked, but also infuse the oil with the taste of the shallots).
• When the shallots have softened (and before they start browning), pour in the few table spoons of Dolmio sauce, stir everything in the pan together well.
• Add as much of the hot pepper you can get your hands on to the contents of the pan (I love my food spicy so I add A LOT)
• Fry everything for about 30 seconds stirring continuously
• Pour the rice into the frying pan.
• Stir and turn over the contents of the pan till the colour of every rice grain has changed to at least a faint one of that of the pasta sauce and let the everything cook a little (you can add a little more oil here if you think it's needed)
• I would usually add some more pepper here, but you don't have to.
• Next, crack and egg and beat it in a cup or bowl, pour it into the frying pan and stir and turn over the contents of the frying pan to coat the rice with the egg.
• Let everything sit in the pan stirring occasionally until the egg is not visibly raw anymore before turning off the heat.
• Get a bowl, dish some rice into it.
• Get more bowls, be nice and share your rice with friends. Who knows? They might start paying  for you to make it every day.