Easy egg fried rice
Sara Buenfeld’s fast and easy fried rice with bacon and vegetables makes for a delicious, versatile supper the whole family will enjoy
Sausage & soy fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 4 spring onionsfinely sliced
- ½-1 red chillifinely chopped
- 3 garlic clovesfinely grated
- 10g gingerpeeled and finely grated
- 3 sausageschopped into bite-sized pieces
- 2 courgettessliced into half-moons
- 200g frozen peas
- 750g cooked jasmine rice(either from leftovers or pouches)
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 10g corianderchopped (keep any leftover from the pack for the chicken traybake and tofu noodles)
- 1 tbsp black sesame seeds(optional)
Nutrition: Per serving
- kcal491low
- fat12g
- saturates3g
- carbs78g
- sugars6g
- fibre5g
- protein15g
- salt1.2g
Method
step 1
Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the spring onions, chilli, garlic and ginger for 3-4 mins until fragrant and starting to turn golden.
step 2
Add the sausage pieces and cook for 5-6 mins until browned at the edges. Mix in the courgettes and cook for another 7-8 mins, stirring often, until softened and the sausages are cooked through.
step 3
Stir in the peas, rice, soy sauce and sesame oil. Cook for 5 mins more until everything is piping hot. Sprinkle over the coriander and sesame seeds, if using, and serve.
