Vietnamese Fried Rice This recipe is based on one from the gorgeous 'Asian Vegan Kitchen' book by Hema Parekh. We serve it with a portion of Stir-fried Aubergine and Tofu in Spicy Sauce. Serves 4 Prep & cooking time: less than 30 minutes Ingredients 3 tbsp oil 2 garlic cloves, crushed 1 medium onion, finely chopped (red onion adds a nice colour to the rice) 1 carrot, finely grated 150 g / 5.5 oz / 1 cup cooked green peas 3 dried shitake mushrooms, soaked in hot water for 10 minutes, drained & diced (optional) 1 tbsp soy sauce 1/2 tsp salt 1 tsp castor sugar 1/2 tsp ground black pepper 2 cups long-grain rice handful toasted (dry fried) cashews Method Rinse the rice and cook as per the instructions on the packet. Heat the oil in a large wok and sauté the garlic and onion briefly over high heat. Add the carrot, peas, and mushrooms and stir to mix. Cook covered for 3-4 minutes, stirring occasionally. Add the soy sauce, salt, sugar, and pepper and mix in the cooked rice. Cook until heated through, breaking up any lumps that may have formed. Remove from the heat and use a small bowl to mould a portion of rice per person. Garnish with a sprinkling of toasted cashew nuts. As an alternative to carrots and peas, pieces of cooked butternut squash and broad beans can be used (as seen in the image above).