Cashew fried rice

Although fried rice is pretty quick to make, you need to start the day before, as using cooked, chilled rice is essential to get the right texture. You can use left-over rice from another dish, but ensure it’s no more than a day old, and was chilled within an hour of cooking. Once the rice is done, the rest is easy.

SERVES 4

PREPARATION TIME: 10 MINUTES

PLUS CHILLING TIME

COOKING TIME: 25 MINUTES

500g (1lb2oz) cold, cooked jasmine or basmati rice, or 240g (8½oz) uncooked rice

400g (14oz) mixed vegetables, such as snow peas (mangetout), sugar snap peas, baby corn, peas

2 tablespoons peanut oil

100g (3½oz) cashews

2 garlic cloves, finely chopped

4cm (1½in) piece fresh ginger, finely chopped

2 eggs, beaten

1 teaspoon toasted sesame oil

1–2 tablespoons soy sauce

bottled tomato chilli jam, to serve (optional)

If using the uncooked rice, start the day before. Rinse the rice well in a sieve under cold running water, then place in a saucepan. Add enough cold water to cover the rice by about 2cm (¾in). Bring to the boil, then reduce the heat and simmer for 10 minutes until all the water is absorbed. Cover the pan, remove from the heat and set aside for the rice to steam for 10 minutes. Fluff the rice up with a fork and as soon as it’s cool, cover with plastic wrap and chill overnight.

When you’re ready to fry the rice, blanch the vegetables in boiling water for 2 minutes. Drain in a colander and refresh under cold running water.

Heat the oil in a wok, add the cashews and stir-fry until golden. Transfer to a bowl with a slotted spoon.

Add the garlic and ginger to the wok and cook for 1 minute, then add the cold rice and vegetables, and stir-fry for a good 2 minutes to heat through. Push everything to the side of the pan and tip in the egg and sesame oil, stirring occasionally to form a sort of omelette. Break the omelette into pieces with the spatula and mix into the rice, then add the cashews.

Season the rice with soy sauce and serve with the tomato chilli jam (if using).