Amazingly easy and delicious.
Jasmim rice (150g - cooked and cooled)
Mushrooms (200g - chopped)
Dried tomato (1 - chopped)Olive oil
Soya sauce (gluten-free)
1) Heat oil in a wok or skillet, add chopped mushrooms, cook them over medium-high heat for about 3 minutes. Add cashews, rice and cook for 3 minutes.
2) Add the dried tomato, season with soy sauce and cook for 2 more minutes, until warm.