Stir-fry Nutty Rice

Ingredients:

Cucumber½

Spring onions2, sliced

Garlic clove1, crushed

Carrots2, thinly sliced

Red or yellow pepper1 small, seeded and sliced

Sunflower or groundnut oil45ml / 3 tbsp

Small green cabbage, shredded¼

Cooked long grain rice225g / 8oz / 4 cups

Light soy sauce30ml / 2 tbsp

Sesame oil15ml / 1 tbsp

Fresh parsley or coriander (optional)chopped

Unsalted cashew nuts, almonds or peanuts115g / 4oz / 2 cups

Salt and ground black pepperto taste

Preparation Time:

20 minutes

Method:

Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Slice the flesh diagonally, then set aside. In a wok or large frying pan, stir-fry the onions, garlic, carrots and pepper in the oil for about 3 minutes until just soft. Add the cabbage and cucumber and fry for another 1–2 minutes until the leaves just begin to wilt. Mix in the rice, soy sauce, sesame oil and seasoning. Heat through, stirring and tossing all the time. Add the herbs, if desired, and the nuts. Check seasoning and serve hot.