Air-fryer fish & chips
Use your air-fryer to make this British classic. Choose white fish such as cod, haddock or basa, and serve with mushy peas and tartar sauce
Spiced fried rice with sausage
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 4
Skip to ingredients
- 275g long-grain rice
- 2 eggs
- 4 tbsp garlic-infused oil
- 1 red peppercut into 1cm cubes
- 2 carrotscut into 1cm cubes
- 6 cooked gluten-free pork sausagessliced on the diagonal
- 3 tbsp gluten-free soy sauce
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 2 tsp caster sugar
- 100g frozen peas
- 1 bunch of spring onionsgreens finely chopped (use the white parts in another recipe)
Nutrition: Per serving
- kcal652
- fat82g
- saturates6g
- carbs75g
- sugars9g
- fibre7g
- protein21g
- salt2.63g
Method
step 1
Cook the rice following pack instructions, then drain if needed and leave to cool completely. Cover and chill overnight.
step 2
Crack the eggs into a small bowl, add a pinch of salt and beat briefly using a fork. Heat the oil in a large wok over a medium-high heat and, once hot, stir-fry the red pepper and carrots until lightly browned. Add the cooked sausage and beaten egg, cook without stirring for 30 seconds, then break the egg up into chunks using a wooden spoon.
step 3
Stir in the cooked rice, breaking it up as you do, then add the soy sauce, curry powder, turmeric and caster sugar, and stir again to coat the rice. Tip in the frozen peas and stir-fry for 5 mins more, or until the rice has crisped up in places. Serve the fried rice topped with the spring onion greens.
