Sausage & soy fried rice
Try a speedy veg-packed fakeaway. We’ve gone for courgettes and peas here, but use whatever you have.
SERVES 4 PREP 15 mins COOK 30 mins EASY
1 tbsp vegetable oil
4 spring onions, finely sliced
½-1 red chilli, finely chopped
3 garlic cloves, finely grated
10g ginger, peeled and finely grated
3 sausages, chopped into bite-sized pieces (reserve 3 from a 6-pack to use in the minestrone on page 30)
2 courgettes, sliced 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 coriander, chopped (keep any leftover from the pack for the chicken traybake and tofu noodles)
1 tbsp black sesame seeds (optional)
Heat the vegetable oil in a large frying pan over a medium-high heat. Cook the spring onions, chilli,
