Enjoy this speedy veg-packed fakeaway. We’ve gone for courgettes and peas here to accompany the sausage and rice, but use whatever veg you have
Prep:15 mins
Serves 4
1 tbsp vegetable oil4 spring onions, finely sliced½-1 red chilli, finely chopped3 garlic cloves, finely grated10g ginger, peeled and finely grated3 sausages, chopped into bite-sized pieces2 courgettes, sliced into half-moons200g frozen peas750g cooked jasmine rice (either from leftovers or pouches)2 tbsp low-sodium soy sauce1 tsp sesame oil10g coriander, chopped (keep any leftover from the pack for the chicken traybake and tofu noodles)1 tbsp black sesame seeds (optional)
STEP 1Heat 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 2Add 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 3Stir 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.
