Sausage & soy fried rice

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

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
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, garlic and ginger for 3-4 mins until fragrant and starting to turn golden.
Add 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.
Stir 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.