Oriental prawn and vegetable rice

Serves 4

Preparation time: 10 minutes

Cooking time:  15 minutes

Ingredients:

30ml (2tbsp) olive oil

75g (3oz) cashew nuts

1 red pepper, cored, deseeded and sliced

2 cloves garlic, chopped

3cm (11/2in) piece fresh root ginger, chopped

1 bunch spring onions, sliced diagonally

175g (6oz) mange tout

375g (12oz) raw King prawns, thawed if frozen

450g (1lb) cooked fragrant rice

45ml ((3tbsp) soy sauce

15ml (1tbsp) fish sauce

15ml (1tbsp) sesame oil

30ml (2tbsp) fresh chopped flat leaf parsley

Freshly ground black pepper

Method:

1.  Heat the oil in a large frying pan or wok and stir fry the cashew nuts for 3 minutes, until golden. Using a slotted spoon transfer the cashew nuts to plate and set aside.

2.  Add the pepper, garlic, ginger and spring onions and stir fry for 5 minutes, until softened slightly.

3.  Add the mange tout and prawns and stir fry for 3 minutes. Stir in the rice and stir fry for 2 minutes, until heated through.

4. Add the remaining ingredients, cashew nuts and season to taste. Serve immediately.