2 3 large fresh portabello mushrooms, cut into 2 cm chunks
1 cup sugar peas, strings removed
3 cups (looselypacked) cooked rice
½ tsp salt
½ tsp ground black pepper
1 tbsp light (preferably Japanese) soy sauce
2 stalks spring onion, sliced 1 cm thick
Heat oil in a wok and over low heat, fry nuts until golden brown, taking care not to burn (this is very easy to do if you´re not careful!). Remove them just before they darken, draining them from the oil with a slotted spoon. Transfer nuts onto a paperlined plate. Set aside.
There should be about 2 tablespoons of oil left in the pan. If there isn´t, add a little fresh oil to make up the amount. Fry garlic in the oil until golden brown. Add the mushrooms, fry over high heat for 2 3 minutes until wilted and season lightly with a touch of salt and pepper.
Push the mushrooms to one side of the wok. Add sugar peas to the pan and stir fry for a minute or two they don´t need long and should stay nice and crunchy. Add the rice and combine all the ingredients together, tossing the mixture over high to medium heat. Add seasonings and drizzle in the soy sauce. Mix to combine.