Method:

1. Heat 1 tablespoon of sesame oil in a large wok or non-stick skillet over medium-high heat. Add the sliced franks and fry until they are browned and slightly crisp on the edges. Remove them from the pan and set aside.
2. Add the remaining tablespoon of sesame oil to the same pan. Toss in the white parts of the spring onions, julienned carrots, and baby corn. Stir-fry for 3–4 minutes until the carrots are tender-crisp.
3. Turn the heat up to high. Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula. Fry the rice for 2 minutes, allowing it to absorb the flavoured oil.
4. Add the peas, soy sauce, and chilli oil. Return the browned franks to the pan. Toss everything together vigorously for another 2 minutes until the peas are bright green, and the rice is evenly coated and steaming hot. Serve.