Soy Glazed Sausages with Egg Fried Rice
SERVES 4 SUPER EASY
Who needs to spend money on a Chinese takeaway when you can rustle up a meal like this in very little time? Egg fried rice is a great way to use up leftover cooked rice – just gently break up any clumps with your fingers before using.
packet Rankin Selection Irish pork sausages (8)
4 tbsp soy sauce
2 tbsp tomato ketchup
1 tbsp honey or sugar
2 tbsp vegetable oil
350g cooked rice
4 tbsp frozen peas
4 tbsp frozen sweetcorn
2 spring onions, very finely sliced
salt and freshly ground black pepper
chopped salted peanuts and very finely sliced spring onions, to garnish (optional)
Preheat the oven to 200C (400F), Gas mark 6. Arrange the sausages in a roasting tin and cook for 15 minutes just cooked through and beginning to brown.
Mix together the soy sauce, tomato ketchup and honey or sugar in a small bowl. Once the sausages are cooked, drizzle over the glaze, tossing to coat evenly. Return to the oven for another 4–5 minutes until nicely glazed and deep golden brown.
To make the egg fried rice, heat a large non–stick frying pan or wok over a high heat. Add the oil and swirl it around to heat, then tip in the rice and stir–fry for 4–5 minutes or until completely heated through.
Add the peas and sweetcorn to the hot rice and continue to stir–fry for another minute or two or until the vegetables are cooked through and tender.
Lightly whisk the eggs with a pinch of salt in a bowl. Make a well in the middle of the rice mixture and pour in the beaten eggs. Stir with a fork until lightly scrambled and then stir through the rice mixture. Fold in the spring onions and season to taste with salt and pepper.
Put the soy–glazed sausages in a bowl and garnish with the peanuts and spring onions if liked. Tip the egg fried rice into a separate bowl and put both straight on the table to serve.