40g honey beans
30g winter mushrooms
20g sweet corn
20g cashew nuts
45g Chinese lettuce
350g precooked steamed rice
5g chicken stock powder or crumbled stock cubes
5ml soy sauce
5g chopped spring onions
1. Preheat the oil in the wok until almost smoking.
2. Stir-fry all vegetables, adding the chicken powder and salt. Once slightly tender, set the vegetables aside.
3. Clean the wok, heat more oil and add the rice, then the precooked vegetables, nuts, soy sauce and salt. Cook for a couple of minutes until all the flavours have combined. Adjust the seasoning to taste and garnish with spring onions.
Be careful to keep the rice moving in the wok as it can stick. Taste for seasoning too – always keep tasting spoons at the ready!