4 cups / 320g sliced or quartered mushrooms, brown or white
3 cup / 450 gcold cooked rice(white or brown works well)
¼ cup / 60mlssoy sauce or tamari
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 - 3 minutes.
Pour in the 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.
You can easily add an extra cup of cooked rice to stretch this to feed more people.What if I don't have any cold cooked rice?If you don’t have any cooked and refrigerated rice simply cook some and lay it out in a thin layer on a large baking sheet, cover with cling wrap and pop in the freezer for 10 to 15 minutes or the fridge for 30 minutes. Then proceed with the recipe.