Brown Rice and Sausage Bowls

This dish is all about left overs, and when I have left over rice I whip it up using what ever vegetables are lying around my fridge.

Ingredients
Serves 4

4 cups cooked and chilled brown rice – (Method – cook 2 cups brown rice in 4 cups water, bring to the boil, put a lid on the pan and turn the heat down to the lowest setting. Leave to cook gently for 15 minutes, until all water has been absorbed and the rice is fluffy and cooked through. Leave to cook down then pop in the fridge over night)

• 1 small brown onion finely chopped / 1 ¼ cups 

• 3 cloves garlic finely chopped 

• 1 cup tinned sweetcorn, drained

• 1 cup frozen peas

• 1 red pepper diced

• 1 chicken sausage diced / 1 ½ cups 

• ½ head broccoli cut into small florets – 2 cups

• 1 tbsp canola oil / sunflower / coconut 

• 1 tbsp soy sauce

• 2 tbsp oyster sauce

• (Chili flakes or sauce for the grown ups)

Method:

1. Start by heating the oil in a large wok

2. Once hot add the chopped onion, garlic and broccoli, stir fry for 2 minutes

3. Next add the chopped red pepper, chicken sausage pieces, peas and corn, stir fry for another couple of minutes

4. Next add the brown rice, soy sauce and oyster sauce and stir fry for a further 2-3 minutes until the rice is piping hot 

5. Serve straight away