Rice, Egg and Garden Pea Salad

More an accompaniment than a meal in its own right, this Rice, Egg and Garden Pea Salad is quite a filling combination.

Yet it does stand alone as a lunch or a light meal. Perhaps some bread or crackers to make it more of a meal

Serve with spring rolls and a spicy relish or sausage rolls with branston pickle. Cheese and Onion Rolls do, of course keep things vegetarian.

Or try with either a steak or poached fish fillet. Add a little sauce to match.

Serves 4


  • 250g/½lb Basmati or Long Grain Rice
  • 150g/5oz Green Peas
  • Chopped Fresh Parsley
  • 2 large Eggs
  • Sea Salt
  • Black Pepper


  1. Cook the rice until it is tender and fluffy. I tend to prefer the 3 – 1 method for cooking rice. That means three parts water to one part rice. Add salt, bring to the boil then cover and cook for 10-15 minutes until all the water is absorbed.
    Put the cooked rice into a bowl then fluff with a fork. Cover and put in the fridge to cool.
  2. Fresh peas straight from the pod give the tastiest result but frozen peas also work well. Defrost frozen peas by putting them in a bowl of cold water for an hour, changing the water after 30 minutes. If using peas in the pod then shell and chill in the fridge.
  3. Chop the parsley finely then sprinkle a third onto the rice and a third onto the peas. Reserve the remainder for the next step.
  4. Beat the eggs with a little sea salt and black pepper. Add in the remaining parsley and mix in well Heat a little olive oil or butter in a large frying pan then add the egg mixture and fry to make a thin omelette. Allow to cool a little.
    Roll tightly then cut. Start with lengthwise then widthwise. The result will be strips of omelette that are around 2.5cm/1in long. Put them in a bowl and chill in the fridge.
  5. It takes 1-2 hours to chill the ingredients so take a break while they do.
  6. Mix together the rice,omelette pieces and peas. Add a little salt and pepper to taste then gently mix together with a fork.
  7. Serve alone or as part of your chosen meal.


This is probably best as an accompaniment to another dish. Yet it is also a tasty salad if served alone. Parsley is only one choice for flavour. Just as an example, I always find that mint works well when peas are in a recipe.

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