Spiced fried rice with sausage

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
    Cook:15 mins
    plus overnight chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 652
  • fat 82g
  • saturates 6g
  • carbs 75g
  • sugars 0g
  • fibre 7g
  • protein 21g
  • salt 2.63g


  • 275g long-grain rice
  • 2 eggs
  • 4 tbsp garlic-infused oil
  • 1 red pepper , cut into 1cm cubes
  • 2 carrots , cut into 1cm cubes
  • 6 cooked gluten-free pork sausages , sliced on the diagonal
  • 3 tbsp gluten-free soy sauce
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 2 tsp caster sugar
  • 100g frozen peas
  • 1 bunch of spring onions , greens finely chopped (use the white parts in another recipe)


  1. Cook the rice following pack instructions, then drain if needed and leave to cool completely. Cover and chill overnight.

  2. Crack 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.

  3. Stir 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.

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