Meals and Courses

  • 4 eggs
  • 2 tablespoons sherry
  • 2 tablespoons light soy sauce
  • 1 bunch of spring onions
  • 4 tablespoons groundnut oil
  • 75 g (3 oz) unsalted cashew nuts
  • 1 green pepper, deseeded and finely chopped
  • ½ teaspoon Chinese five-spice powder
  • 250 g (8 oz) ready-cooked long-grain rice
  • 150 g (5 oz) baby leaf spinach
  • 100 g (3½ oz) sprouted mung beans or 50 g (2 oz) pea shoots
  • salt and pepper

Beat the eggs with the sherry and 1 tablespoon of the soy sauce in a small bowl. Cut 2 of the spring onions into 7 cm (3 inch) lengths, then cut these lengthways into fine shreds. Leave in a bowl of very cold water to curl up slightly. Finely chop the remaining spring onions, keeping the white and green parts separate.

Heat half the oil in a wok or large frying pan, add the cashew nuts and green parts of the spring onions and fry, turning in the oil, until the cashew nuts are lightly browned. Remove with a slotted spoon and drain on kitchen paper.

Add the white parts of the spring onions to the pan and stir-fry for 1 minute. Add the beaten eggs and cook, stirring continuously, until the egg begins to scramble into small pieces rather than one omelette.

Stir in the green pepper and five-spice powder with the remaining oil and cook for 1 minute, then tip in the cooked rice and spinach with the remaining soy sauce, mixing the ingredients together well until thoroughly combined and the spinach has wilted.

Return the cashew nuts and spring onions to the pan with the mung beans or pea shoots and season to taste with salt and pepper. Pile on to serving plates, scatter with the drained spring onion curls and serve with sweet chilli sauce.

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