Egg Fried Vegetable & Cashew Stir-Fry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the cashew nuts to a small baking tray or heatproof dish

Put them in the oven for 5-10 min or until they have darkened slightly in colour

Meanwhile, add the basmati rice and 300ml [600ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, tear the portobello mushrooms into large bite-sized pieces 

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and tear them into large bite-sized pieces 

Tip: we love tearing our veg, it creates a nice, rustic look and means you don't need knife skills!

Heat a large, wide-based pan (preferably non-stick) or a wok with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the peppers and mushrooms and cook for 8-10 min or until starting to soften and colour 

Meanwhile, peel and finely chop (or grate) the garlic

Slice the spring onions finely, discarding the root ends

Combine the chopped garlic, chilli jam, honey and soy sauce in a mixing bowl with 1 tbsp [2 tbsp] hot water and mix thoroughly – this is your chilli sauce

Chop the cooled, toasted cashews roughly

Add the cornflour to a bowl 

Crack the egg[s] into a separate bowl and whisk lightly

Gradually whisk the egg[s] into the cornflour until fully combined

Once the mushrooms and peppers have softened, add the egg mixture and leave it to settle (don't stir) for 1 min

After 1 min, gently flip the egg mixture, add the chilli sauce and cook for a further 2 min, stirring to break up the egg a little as you go 

Remove from the heat and stir in half of the sliced spring onion and half of the chopped cashews