You can whip up this quick and easy spicy rice with leftover sausages, adding peppers and peas for pops of colour of fresh flavour – it’s also gluten-free
Prep:15 mins
Serves 4
275g long-grain rice2 eggs4 tbsp garlic-infused oil1 red pepper, cut into 1cm cubes2 carrots, cut into 1cm cubes6 cooked gluten-free pork sausages, sliced on the diagonal3 tbsp gluten-free soy sauce2 tbsp curry powder1 tsp ground turmeric2 tsp caster sugar100g frozen peas1 bunch of spring onions, greens finely chopped (use the white parts in another recipe)
STEP 1Cook the rice following pack instructions, then drain if needed and leave to cool completely. Cover and chill overnight.STEP 2Crack 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 3Stir 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.
