Mushroom Fried Rice

½ cup (80 grams) raw cashew nuts (omit to make nut-free)

• 1 tablespoon toasted sesame oil

• 1 bunch spring/green onions , sliced into circles

• 2 sticks celery , diced

• 1 large bell pepper , diced

• 4 cups (320 grams) sliced or quartered mushrooms , brown or white

• 3 cups (450 grams) cold cooked rice (long grain white or brown works well)

• ¼ cup (60 mls) soy sauce or tamari , gluten-free if necessary

INSTRUCTIONS

• Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.

• Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften

• Add the mushrooms and continue cooking, stirring frequently for another 2 to 3 minutes.

• Pour in the cold rice and soy sauce/Tamari and stir well. Keep moving everything about in the pan until the rice has heated through.

• Add the toasted cashews, stir again and remove from the heat.

• Serve scattered with the reserved green onions.

NOTES

You can easily add an extra cup of cooked rice to stretch this to feed more people.

Important food safety info - Rice should only ever be reheated once so once made this recipe cannot be reheated or frozen. Any leftovers need to be discarded.