Serves 2/3 large portions as a main meal or more as an accompaniment

Ingredients
12oz/340gm cooked long grain white rice
1 small courgette diced
1 onion chopped
1 small red pepper, deseeded and diced
1 clove garlic chopped
4 mushrooms chopped
1 teaspoon of salt and sugar
2 free-range eggs beaten
1 teaspoon of very hot chilli sauce or to taste (can substitute dried or fresh chilli)
Dark soy sauce
2 tablespoons sultanas
3oz/75gm raw cashew nuts
Oil

Method
Heat 1 teaspoon of oil in a wok or large pan and add the beaten egg. Cook until the underneath is set and then flip it over and cook the other side. Remove the omelette to a dish and chop into small pieces.

Heat a tablespoon of oil in the wok add the cashew nuts and stir fry until golden brown, taking care not to burn them. Remove with a slotted spoon onto kitchen paper and put to one side.

Reheat the oil until it is very hot and add the garlic, stir-fry for 15 seconds. Next sprinkle in the onions and stir-fry for a minute. Add the pepper and courgette. When these are fully coated with the oil add the mushrooms.

Stir-fry for one minute then add the salt and sugar. Continue stir frying for another minute then add a teaspoon of hot chilli sauce and the sultanas, making sure they are well mixed in.

Now start to add the rice, a bit at a time, continually stir frying to ensure the flavours are absorbed into the rice.Turn the heat down sprinkle the mixture with about one tablespoon of dark soy sauce mixing well in until the rice is fairly uniform in colour. Finally return the nuts and egg to the pan and warm through.

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