When dinner needs to happen fast, ready-cooked fried rice is hard to beat. This recipe, which includes frankfurters, takes just 10 minutes to prep and 12 minutes on the stove, making it perfect for those evenings when you don’t feel like spending hours cooking. Jasmine rice works particularly well in this dish because the grains stay light while soaking up the sesame oil, soy sauce and chilli oil. Everything comes together in one wok, with the franks browned first before the vegetables and rice are added. You can easily adjust the heat to suit your taste. Add a little more chilli oil if you like your fried rice with a kick, or leave it out for a milder version. Recipe compliments of Astral Chicken.

Prep time: 10 minutes | Cook time: 12 minutes | Serves: 4

Ingredients

• 4 Franks, sliced
• 30 ml sesame oil
• 3 spring onions, sliced
• 3 carrots, julienned
• 250 ml peas
• 200 g baby corn, sliced
• 500 ml cooked jasmine rice
• 30 ml soy sauce
• 15 ml chilli oil
• Fresh coriander, to garnish

Method

1. Heat 15 ml of the sesame oil in a large wok or non-stick frying pan over medium-high heat.
2. Add the sliced franks and fry until browned and slightly crisp around the edges. Remove from the pan and set aside.
3. Add the remaining sesame oil to the pan, followed by the white parts of the spring onions, carrots and baby corn.
4. Stir-fry for 3 to 4 minutes, until the vegetables are tender but still have some crunch.
5. Turn the heat to high and add the cooked jasmine rice. Break up any clumps with a spatula and stir-fry for about 2 minutes.
6. Add the peas, soy sauce and chilli oil, then return the browned franks to the pan.
7. Toss everything together for another 2 minutes, until the peas are bright green and the rice is evenly coated and piping hot.
8. Scatter with fresh coriander and the remaining spring onion before serving.