Spicy Szechuan Egg Fried Rice

Heat a large, wide-based pan or wok (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the cashew nuts, garlic & ginger paste and rainbow veg mix and cook for 2-3 min or until fragrant

Meanwhile, combine the hoisin sauce, tomato paste, toasted sesame oil, soy sauce, sriracha and cayenne pepper (can't handle the heat? Go easy!) in a small bowl – this is your Szechuan sauce

Once fragrant, push the veg to one side of the pan and crack in the eggs

Scramble the eggs with a wooden spoon and cook for 1 min or until just set

Once set, add the edamame & jasmine rice and cook for 2 min

Add the Szechuan sauce and give everything a good mix up

Cook for 1 min further or until the rice is warmed through – this is your spicy Szechuan egg fried rice