Step 1

Put a large wok or pan over a medium heat. Add the cashew nuts and cook them for 2 to 3 minutes, moving frequently, until they smell toasty and are starting to turn golden in areas. Tip out of the pan into a small bowl and set aside.

Step 2

Put the pan back on the heat and add the sesame oil. Turn the heat up to medium high and add most of the onions (leave a few to scatter over raw at the end), celery and bell pepper and cook for a couple of minutes until beginning to soften.

Step 3

Add the mushrooms and continue cooking, stirring frequently for another 2 to 3 minutes.

Step 4

Pour in the cold rice and soy sauce/Tamari and stir well. Keep moving everything about in the pan until the rice has heated through.

Step 5

Add the toasted cashews, stir again and remove from the heat.

Step 6

Serve scattered with the reserved green onions.