• 150gBasmati rice
• 3tbspOil
• 200gShiitake mushrooms (sliced)
• 3Spring onions (sliced)
• 1Courgette (sliced in ribbons)
• 100gSugar snap peas (trimmed & sliced)
• 50gFrozen peas
• 1Pak choi (sliced)
• 2cm piece ginger (grated)
• 2Garlic cloves (finely chopped)
• 2tbspSoy sauce
• 0.5 tbsp Sriracha
• Lime juice (to taste)
• Fresh chopped coriander
• 30gSalted cashews (chopped)

Instructions

1. 1

   Cook the rice using the absorption method.

2. 2

   Heat 1 tbsp oil in a wok and fry the mushrooms over a high heat for 2 minutes, remove from the wok.

3. 3

   Heat the remaining 2 tbsp oil in the wok.

4. 4

   Fry 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.

5. 5

   Stir fry for 1 more minute.

6. 6

   Remove from the heat before adding the rice, soy and sriracha and a good squeeze of lime.

7. 7

   Mix well and taste and tweak for soy, sriracha and lime.

8. 8

   Stir in the coriander and sprinkle with cashew nuts.