This is the perfect mid-week meal as it’s so quick and easy. Just add in anything you have leftover in your fridge.

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

• Butter 15g (½oz)
• Garlic 1 clove, peeled and crushed
• Mushrooms 50g (2oz), wiped and sliced
• Microwave basmati rice 250g packet
• Chorizo 75g (3oz), chopped
• Egg 1, beaten
• Frozen peas 75g (3oz)
• Frozen sweetcorn 75g (3oz)
• Soy sauce 1–2 tbsp

1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
4. Serve on warmed plates sprinkled with soy sauce.

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