By Jen Booker
December 20, 2019
1Cook the rice using the absorption method.
2Heat 1 tbsp oil in a wok and fry the mushrooms over a high heat for 2 minutes, remove from the wok.
3Heat the remaining 2 tbsp oil in the wok.
4Fry the spring onions, courgette and sugar snap peas for 2 minutes over a high heat, then return the mushrooms to the pan and add the peas, pak choi, ginger and garlic.
5Stir fry for 1 more minute.
6Remove from the heat before adding the rice, soy and sriracha and a good squeeze of lime.
7Mix well and taste and tweak for soy, sriracha and lime.
8Stir in the coriander and sprinkle with cashew nuts.